Instructions

• Heat the olive oil in a large, deep skillet over medium heat. Add the thinly sliced onion and garlic. Cook for 8 minutes, stirring occasionally, until they begin to turn golden.
• Stir in the harissa paste and ground coriander. Pour in the vegetable broth and add the chickpeas along with the liquid from the can. Cover the skillet and let it simmer for 5 minutes, then use a fork to mash about one-third of the chickpeas to thicken the sauce.
• Add the tomatoes and zucchini and cook gently for 10 minutes. Then add the baby spinach and chopped cilantro, allowing it to wilt. Make 4 hollows in the mixture and carefully crack one egg into each hollow.
• Cover the skillet and cook for 2 to 3 minutes, or until the eggs are cooked to your preference. Remove the skillet from the heat and allow it to settle for a further 2 minutes before serving.