Chickpea pulse pan with crispy bacon


This dish is great for a simple, yet tasty, family meal

Feeds 4 • Ready in 45 mins


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


  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. Stir in the tomatoes, thyme, chickpeas and milk, then bring to a simmer.
  3. Partially cover the pan and cook, stirring often, for 25 mins.
  4. While it’s cooking, heat the grill and cook the bacon until it’s crisp, 8-10 mins, turning halfway, then keep warm.
  5. When the sauce is done, make 4 wells in it and crack an egg into each. Cover the pan fully, turn the heat to medium-low, and cook for 5-6 mins, until the egg whites have set.
  6. Chop, then scatter the bacon around the pan, then serve with the pitta bread to mop up the juices.