1 tbsp rapeseed oil
2 garlic cloves, chopped
1 yellow pepper, deseeded and diced
1 red chilli, deseeded and chopped
4-5 spring onions, tops and whites sliced but kept separate
1 tsp cumin
1 tsp coriander
½ tsp turmeric
3 tomatoes, cut into wedges
400g can chickpeas in water, drained but liquid reserved
½ tsp reduced-salt bouillon powder
4 large eggs
Heat the oil in a non-stick pan and fry the the garlic, pepper, chilli and the whites from the spring onions for about 5 minutes on a medium heat.
Add the spices, tomatoes, most of the coriander and the chickpeas to the pan and cook for another couple of minutes.Mix in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
Get a frying pan nice and hot with oil and crack in your eggs. Fry so the whites are set and the yolk is still runny. Divide the hash between 2 plates, top with the fried eggs and a sprinkle of cumin and the remaining coriander.