Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

After a couple minutes add in the onion finely diced and the garlic roughly chopped, mix with the olive oil, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the 4 tomatoes finely grated, the canned chickpeas (drained and rinsed) and season with sea salt and black pepper, mix together and then simmer

Once the grated tomato has slightly thickened up, about 5 to 7 minutes, add in the spinach roughly chopped, I like to add it in there in batches and mix, to not overcrowd the pan

Once all the spinach has been added and mixed in, add in the vegetable broth and lower to a low heat

Meanwhile, heat a small fry pan with a medium heat and add in 4 tbsp (60 ml) extra virgin olive oil, once the oil is hot fry eggs, making sure to keep the egg yolk creamy, once cooked, season the eggs with sea salt & black pepper

After simmering the spinach mixture for 5 to 7 minutes, remove from the heat

Transfer the spinach mixture into shallow bowls, then top off each one with a fried egg, then again with a little spinach mixture, making sure to leave the egg yolk exposed, enjoy!