For 2p, chop 4 garlic cloves, 1 red onion and 2 bell peppers. Fry in a drizzle of olive oil. Add 2 teaspoons of dried basil, dried chili flakes and 1 table spoon of garam masala. Stir and fry. Add 500 grams of cherry tomatoes. Allow to simmer for approximately 20 mins. Taste, add pepper and salt. Up to this point you can prepare the day before. Store cool.
Drain 1 can of chickpeas ( I didn’t have red beans). Mix. Spread 4 eggs in the pan. Bake in the oven at 180° for 20 mins. Finish with fresh basil.
Serve this plate with a green salad and, for those who want carbs, add some crispy bread.