Heat 1 tbsp olive oil in a large pan over a medium heat. Cook 1 chopped onion and 1 sliced red pepper for 3–4 minutes until soft. Add 2 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika and ½ tsp chilli flakes and stir for 1 minute.
Pour in 400g tin chopped tomatoes and 400g tin chickpeas, drained. Season with salt and pepper and simmer for 10 minutes until thickened.
Make small wells in the sauce and crack in 4 eggs. Cover and cook for 5–7 minutes until the whites are set.
Scatter over chopped fresh coriander or parsley and some crumbled feta or Greek yoghurt if you like. Serve straight from the pan with warm sourdough or my homemade flatbreads.
More one-pan comfort: my simple Moroccan veggie tagine and cheesy stuffed mushrooms.
BIFF, BOSH, NOSH!
Smoky roast pumpkin, garlicky black beans and a zingy lime slaw piled into warm tortillas. A simple autumn veggie taco inspired by the taquerias of Santa Cruz, California, where a taco after a session at Pleasure Point is pretty much the law.
Biff's Tips Bulk poaching. To prep ahead, poach the eggs for just 2 minutes so the whites set, then drop them into cold water. They keep for up to 2 hours. Warm them in simmering water for 30 seconds to...
Quick and easy cabbage gyoza with crispy bases, simple filling, and a fast home-cook method for perfect Japanese dumplings.
An easy roast pumpkin soup with ginger, miso and coconut milk, finished with a coconut cream swirl, jewel-bright pomegranate, toasted pumpkin seeds and parsley. Vegan, freezer-friendly and the soup I crave after a cold autumn surf at Croyde.
A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.
