Chickpeas are loaded with so many amazing nutrients that stimulate your metabolism and encourage weight loss. They're also an incredible source of plant-based protein, which helps you stay full longer, and maintain your muscle strength.

Phase 3 | Serves 4
Prep Time: 20 minutes | Total Time: 40 minutes

Ingredients

¼ cup olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, coarsely chopped
1 jalapeño, seeded, finely chopped
1 15-ounce can chickpeas, drained
2 teaspoons Hungarian sweet paprika
1 teaspoon ground cumin
1 28-ounce can whole peeled tomatoes,
crushed by hand, juices reserved
Sea salt and freshly ground black
pepper
4 large eggs
1 tablespoon chopped fresh flat-leaf
parsley
1 tablespoon chopped fresh cilantro
4 sprouted grain pita halves, warmed

Directions

1. Preheat the oven to 425ºF .
   
   
2. Heat the oil in a large ovenproof skillet over medium-high heat.
   
   
3. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until the onion is soft, about 8 minutes.
   
   
4. Add the chickpeas, paprika, and cumin and cook for 2 minutes longer.
   
   
5. Add the crushed tomatoes and their juices.
   
   
6. Bring the mixture to a boil; reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce thickens slightly, about 15 minutes.
   
   
7. Season to taste with salt and pepper.
   
   
8. Crack eggs one at a time and place them over the sauce, spacing them evenly apart.
   
   
9. Transfer the skillet to oven and bake until the whites are just set but the yolks are still runny, 5 to 8 minutes.
   
   
10. Garnish with parsley and cilantro. Serve with pita for dipping.