You will need
¼ cup (60 ml) olive or canola oil
1 medium onion, finely chopped
1 t (5 ml) Ina Paarman’s Braai & Grill Seasoning
4 cloves of garlic, finely sliced
1 t (5 ml) paprika
1 t (5 ml) ground cumin
400 g tin chickpeas, drained
1 x 400 g Ina Paarman’s Tomato, Olive & Chilli Pasta Sauce
1 cup (2 wheels) coarsely crumbled feta
4 large eggs
1 T (15 ml) chopped parsley
2 T (30 ml) Ina Paarman’s Coriander Pesto
6 medium size pita breads
Heat the oil in a large ovenproof pan over medium/high heat. Add the onion and Braai & Grill Seasoning. Cover with a lid and smoor slowly until onion is soft and golden brown. Add garlic, paprika and cumin. Stir-fry for another minute.
Add chickpeas and Pasta Sauce. Simmer for 5 minutes without a lid to thicken the mixture. Can be pre-prepared up to this stage.
Mix feta into the sauce. Make indentations in the mixture with the back of a soup spoon. Crack eggs one at a time and pour into hollows.
Lightly sprinkle Braai & Grill Seasoning over the eggs.
Cook gently on top of the stove covered with a lid until the eggs are done to your preference.
Garnish with parsley.
Serve with toast or torn pita bread for dipping.