Delivering 4 out of 5 of our daily veg, and eggs packed with immune boosting vitamins, this nutrient filled breakfast (or lunch or dinner!) is a go to staple for keeping your immune system up this winter.

Serves 2 (plus 2 for leftovers)

Ingredients

• 1 tbsp olive oil

• 2 onions, halved and thinly sliced

• 1 capsicum, halved, deseeded and sliced

• 1 red chilli, deseeded and sliced

• 400g can chopped tomatoes

• 2 tbsp tomato purée

• 2 tsp vegetable powder

• 1 tsp dried oregano

• 1 tsp smoked paprika (plus extra for sprinkling)

• 2 x 400g cans chickpeas (with liquid)

• 4 eggs

• 2 x 100g pots plain yoghurt

• 2 garlic cloves, finely grated

• 4 tbsp fresh parsley, chopped

Method

1. Heat olive oil in a large deep frying pan (with a lid) over medium heat. Add the sliced onions, cover, and cook for 5 minutes. Remove the lid, stir, and cook for a few more minutes until they begin to brown.

2. Stir in the capsicum and chilli, cook for 2 minutes. Then add the chopped tomatoes, tomato purée, vegetable powder, oregano, paprika, and chickpeas (including their liquid). Stir well, cover again, and let simmer on low for 15 minutes.

3. Use the back of a spoon to create two dips in the mixture. Crack an egg into each dip. Cover and cook gently for 5 minutes, or until the eggs are just set.

4. While the eggs are cooking, mix the yogurt and garlic in a small bowl. Sprinkle with a little smoked paprika.

5. Serve half the chickpea mixture and eggs with half the garlic yogurt on the side for dipping. Sprinkle with parsley.

Let the remaining mixture cool, then cover and refrigerate. It will keep for up to 5 days, perfect for meal prep. Reheat gently and cook in fresh eggs as above.