Add olive oil to a small deep fry pan with a fitted lid or a cast-iron shallow casserole (mine was 26cm across). Heat over a medium heat.
Sauté onions and capsicum for fifteen minutes - give it the time to really soften! I literally time it so I don't skimp or jump ahead.
Add garlic and spices and sauté for a minute or so until fragrant.
Add tinned tomatoes and a generous few turns of the salt and pepper shaker. Bring to a boil then reduce to a low heat. Cover and simmer for 15 minutes. In the last five minutes, mix in the chickpeas and spinach.
Taste test sauce and season again with salt and pepper until it tastes seasoned to you.
Make four wells in the sauce and crack in the eggs. Cover with the lid and let cook for 8-10 minutes, or until cooked to your liking.
Garnish with finely chopped flat-leaf parsley.
Serves 2 big portions or 4 smaller portions. Bread helps stretch it!