Directions

saute the onions, mushrooms and bell pepper in the olive oil, about 5 minutes. add the cumin, paprika and chick peas and saute until well mixed. add the stock and the spinach, cover and cook until the spinach is wlited. stir. make little indentations in the mixture for each egg. crack an egg into a bowl (to make sure there are no stray shells) and then pour in to an indentation. repeat with each egg. cover and cook until the eggs are done (roughly 5 minutes). serve with hearty toasted bread.