Directions
- 1Cook shallots and garlic in olive oil.
- 2Add cherry tomatoes until they blister.
- 3Break down the tomatoes and add tomato puree.
- 4Add water, salt, pepper, basil, parsley, and paprika.
- 5Mix everything together.
- 6Add chickpeas with their bath water to help thicken the sauce.
- 7Simmer for about 10 minutes until chickpeas are soft.
- 8Add light mascarpone for creaminess.
- 9Top with eggs.
Ingredients
- 1 Shallots
- 1 Garlic
- 5 Cherry tomatoes
- 2 big dollops Tomato puree
- 1 bit Water
- 1 pinch Salt
- 1 pinch Pepper
- 1 bit Basil
- 1 bit Parsley
- 1 bit Paprika
- 1 can Chickpeas
- 1 Light Mascarpone
- 6 Eggs
Equipment
frying panknifespoon
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