* 2 tablespoons Olive oil
* 6 Free range eggs
* 2 tablespoons Plain flour
* 6 tablespoons Breadcrumbs
* 1 teaspoon Chilli flakes or Taco-mix
* 1 teaspoon Smoked paprika powder
* 2 Cloves of garlic, peeled and crushed
* 1 Sweet pepper, deseeded and finely chopped
* 1 Red onion, peeled and finely chopped
* 1 400g can of Chickpeas, drained and well rinsed

===Method===
* Break one of the Eggs into a bowl and beat well.
* Put the Breadcrumbs and Plain flour into separate bowls.
* Place the eggs into a pan of boiling water and boil for 4 minutes. This should result in a runny yolk. See How to boil an egg for different yolk preferences.
* Leave the Eggs to cool then remove the shell.
* Heat the Olive oil in a Wok or Frying pan and gently sauté the Bell pepper and Onions for 8 minutes.
* Add the Crushed garlic and sauté for another few minutes.
* Stir in the Chickpeas, Paprika powder and Chilli flakes and then Mash the Chickpeas with a Potato masher.
* Mix well and allow to cool so the mixture can be handled.
* Roll the peeled Eggs in the Plain flour to coat and then take a fifth of the Veggie mix and Mould it around the Egg.
* Dip in the beaten Egg and roll in the Breadcrumbs.
* Pop the Eggs on a lightly oiled Baking tray or one lined with Bake-o-glide.
* Cook for 35 minutes, turning once.
* Colin Griffiths
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