Ingredients

1 tbsp Coop olive oil 1 onion, finely sliced 4 garlic cloves, crushed 2 x 400g cans Coop chopped tomatoes 1 tsp dried thyme 2 x 400g cans Coop chickpeas, drained and rinsed 100ml semi-skimmed milk 2 Coop smoked back bacon rashers 4 free range eggs 2 Coop pitta breads, toasted, to serve;

Method

1. To make the sauce, heat the oil in a large pan that has a lid, and cook the onion over a medium-high heat for 7-8 mins, stirring, until softened 2. Add the garlic and cook for another minute 3. Stir in the tomatoes, thyme, chickpeas and milk, then bring to a simmer 4. Partially cover the pan and cook, stirring often, for 25 mins 5. While it's cooking, heat the grill and cook the bacon until it's crisp, 8-10 mins, turning halfway then keep warm 6. When the sauce is done, make 4 wells in it and crack an egg into each 7. Cover the pan fully, turn the heat to medium-low and cook for 5-6 mins, until the egg whites have set 8. Chop, then scatter the bacon around the pan, then serve with the pitta bread to mop up the juices