Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Cut the potatoes into cubes about 1.5 cm across. Finely chop the onion and red bell pepper, and mince the garlic. Drain and rinse the chickpeas, then let them drain.
Fry the potatoes and vegetables
Heat the olive oil in a large, deep skillet with a lid over medium-high heat. Add the potatoes and fry for 7–8 minutes, stirring occasionally so they turn golden on several sides. Add the onion and bell pepper and fry for another 5 minutes.
Cook the chickpea and tomato mixture
Stir in the garlic, ground cumin, smoked paprika, chili flakes, and black pepper; stir for 30 seconds. Add the tomatoes, chickpeas, water, and 4 g of salt. Cover and simmer over low heat for 15–18 minutes, until the potatoes are easily pierced with a fork. If the mixture starts sticking, lower the heat; it should not be dry.
Cook the eggs in the skillet
Taste the sauce and add the remaining 1 g of salt. Make six wells in the mixture and crack one egg into each. Cover the skillet and cook over low heat for 6–9 minutes: the whites should set, while the yolks can remain soft. For firmer yolks, cook for another 2 minutes.
Finish and serve
Turn off the heat. Drizzle the lemon juice over the skillet and sprinkle with chopped parsley. Serve immediately so the potatoes stay tender and the yolks warm.
