Moroccan Eggs

If you prefer you can poach an egg and place on top of the mixture.

You can also make this for a light lunch, add a diced carrot and capsicum, sneaking in your vegetables without really trying.

Ingredients

• 1/2 onion, diced
• 1 tsp. olive oil
• 1 clove garlic
• 1/2 cup water
• 1 can chickpeas, drained and washed
• 1 large handful baby spinach leaves
• 2 eggs
• 1 large tomato, diced
• 1/4 chorizo sausage (or smoked bacon)
• Sprinkle smoked paprika
• Sprinkle cumin

Method

1. In a small non-stick pan sauté your onions in olive oil for 5 minutes.  Add diced chorizo sausage and cook until chorizo has browned.
2. Add chickpeas, garlic, chopped tomato, water paprika and cumin.  Season with salt and pepper to your liking.  Simmer for 5 minutes on low heat.  If you need to add a little more water then please do.  Add spinach leaves and simmer until wilted through the mixture,  you may need to cover with a lid.
3. Meanwhile boil your eggs to your liking.  For perfect eggs you place your 2 eggs into a small pot filled with water.  Bring to boil and then turn down to a simmer, cook for 3 minutes for medium, 4 minutes for med and 5-6 minutes for hard boiled.  Peel once cooked.
4. Place your chickpea mixture into a serving dish and once you have peeled your eggs place on top.