Heat the oil and soften the aromatics: Place a large frying pan or skillet over a medium heat and add the olive oil. Once the oil shimmers and you can smell its warmth, add the diced onion and bell peppers. Cook for 5–6 minutes, stirring occasionally, until the onion turns translucent and the peppers soften. You should hear a gentle sizzle, and the kitchen will smell sweet and savoury.

Add the garlic and spices: Stir in the minced garlic, smoked paprika, cumin, and dried thyme. Cook for 1 minute, until the garlic is fragrant but not browned. The spices will deepen in colour and release their aroma.

Incorporate the chickpeas and tomatoes: Tip in the drained chickpeas and the tin of chopped tomatoes. Stir everything together until well combined. The mixture will look rich and red, with the chickpeas nestled among the vegetables.

Simmer the hash: Bring the mixture to a gentle simmer. You’ll see small bubbles breaking the surface. Reduce the heat to low and let it cook for 8–10 minutes, stirring occasionally. The sauce will thicken and reduce slightly, and the chickpeas will become tender and absorb the flavours. The texture should be moist but not watery.

Create wells for the eggs: Using the back of a spoon, make six shallow wells in the hash mixture. Space them evenly around the pan. Crack one egg into each well. Try to keep the yolks intact.

Cook the eggs: Cover the pan with a lid and cook on low heat for 6–8 minutes. The eggs are done when the whites are completely set and the yolks are still slightly runny (if you prefer a firmer yolk, cook for 9–10 minutes). You’ll see the whites turn from translucent to opaque white, and the edges of the yolks will just begin to firm up.

Rest and serve: Remove the pan from the heat and let it sit, covered, for 2 minutes. This resting time allows the eggs to finish cooking gently and the flavours to meld. Garnish with fresh parsley, if using, and serve immediately.