1 c tomato sauce (I used vodka sauce because I always have it)
1 can chickpeas, rinsed and drained
1 pinch each of clove, cinnamon, and ginger
1/4 c Parmesan cheese
Heat the tomato sauce over medium heat. Add the chickpeas and spices and cook for 10-ish minutes, or as long as it takes to shower. You’ve had a long day and need a shower. Crack the egg into a ramekin to make sure you don’t break it or get any shells in it, then slowly pour it into the sauce. Sprinkle the cheese over the egg, then cover and cook for 3 minutes. Can be served over rice or as-is.
Mario Batali has an “eggs in hell” recipe that’s a lot like this, but I wanted chickpeas in mine, so . . . this recipe got a very clever name . . .