Moroccan Eggs

Method

1. 1In 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. 2Add 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. 3Meanwhile 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. 4Place your chickpea mixture into a serving dish and once you have peeled your eggs place on top.