Instructions

Follow the steps and taste along the way.

1. Prepare the ingredients and yogurt

   Cut the cauliflower into very small florets, finely chop the onion, and mince the garlic. Stir the yogurt with the lemon juice and water until smooth, then set aside.

   

2. Sauté the cauliflower

   Heat the olive oil in a wide skillet over medium heat. Add the onion and cauliflower and cook for 5 minutes, stirring occasionally. Stir in the garlic, paprika, and cumin and cook for another 30 seconds.

   

3. Add the chickpeas and tomatoes

   Add the drained chickpeas, passata, salt, and black pepper to the skillet. Stir, bring to a gentle simmer, and cook uncovered for 5 minutes, until the cauliflower starts to soften and the mixture thickens slightly.

   

4. Cook the eggs until set

   Make two wells in the mixture and crack an egg into each one. Cover the skillet and cook over low heat for 5 to 7 minutes, until the whites are set and the yolks reach your desired doneness.

   

5. Serve with lemon yogurt

   Remove the skillet from the heat. Divide the mixture and eggs between two plates and serve each portion with half of the lemon yogurt.