Preheat the oven to 190℃. Sauté the onion and peppers in olive oil until softened, then add the garlic and chilli and sauté for a minute.
Add the tomatoes, chickpeas, spices and lemon zest, salt to taste, and simmer on a low heat, stirring now and then, for about 8 minutes.Bake in the hot oven until the eggs are just set but the yolks are still soft, about 10 minutes. Season with salt and pepper and serve.Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the
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