2 tbsp extra-virgin olive oil
1 onion, chopped
3 cloves garlic, thinly sliced
1 can Goody chickpeas, drained and rinsed
2 tsp ground cumin
Kosher salt and freshly ground pepper
½ can Goody sieved tomatoes
1 green chili sliced (optional)
8 large eggs
2 tbsp chopped fresh parsley
1.Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes.
2.Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Turn the heat to low and cover the pan until the egg whites are just set, 8 to 10 minutes. Serve.