ingredients

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• ✓100g canned chickpeas
• ✓400g can of Crushed tomatoes
• ✓1 garlic clove - crushed
• ✓1/2 onion, diced
• ✓1/2 tsp oregano
• ✓1/2 tsp chilli flakes(more if you like it extra hot!)
• ✓Pinch of salt
• ✓Pinch of pepper
• ✓2 eggs
• ✓1 Tbsp olive oil
• ✓Sprinkle of Parmesan
• ✓Fresh basil (for sprinkling)

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   In a small pot, with 1 Tbsp. of olive oil, cook onion and garlic for two minutes.

3. 3

   Add chickpeas and heat through. Add tomatoes, oregano, salt, pepper and chilli flakes and leave to simmer for 10 minutes.

4. 4

   In a small oven-safe container, scoop two spoonfuls of the sauce on the bottom (to ensure the eggs don't stick!)

5. 5

   Crack both eggs into the container and cover with the sauce. Make sure to get plenty of chickpeas into your bowl!

6. 6

   Sprinkle parmesan over the top and bake in the oven for 10-12 minutes (for runny eggs) or longer until your desired consistency!