Prepare the Eggs: Gently place the eggs into a saucepan of cold water, ensuring they are fully submerged. Bring the water to a rolling boil over a high heat. Once boiling, reduce the heat to a gentle simmer and cook for exactly 7 minutes for a firm yet slightly jammy yolk, or 8 minutes for a fully firm yolk. You’ll hear the water bubbling gently and see the eggs bouncing subtly. Immediately transfer the eggs to an ice bath for 5 minutes; this stops the cooking process and makes them much easier to peel.

Sauté the Aromatics: While the eggs cool, heat the olive oil in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until it softens and turns translucent, emitting a sweet, mellow aroma.

Build the Flavour Base: Add the minced garlic and diced red and green bell peppers to the pan. Sauté for another 5-8 minutes until the peppers begin to soften slightly and their vibrant colours deepen. Stir in the ground cumin, smoked paprika, and turmeric powder. Cook for 1 minute more, stirring constantly, until the spices are fragrant and lightly toasted, coating the vegetables in a warm, earthy scent.

Simmer the Sauce: Pour in the chopped tomatoes, rinsed chickpeas, and vegetable stock. Add a pinch of salt, freshly ground black pepper, and the optional chilli flakes. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes. The sauce should thicken slightly, and the vegetables will be tender, creating a rich, bubbling base with a deep red colour.

Peel and Prepare Eggs: While the sauce simmers, carefully peel the cooled eggs. Their shells should slip off relatively easily thanks to the ice bath. Once peeled, you can either leave them whole or, for a more elegant presentation, slice them in half lengthwise, revealing their beautiful, golden yolks.

Combine and Garnish: Taste the sauce and adjust seasoning as needed. Gently nestle the peeled or halved eggs into the simmering sauce. Allow them to warm through for 2-3 minutes. Just before serving, stir in the fresh coriander and parsley. The fresh herbs will release a vibrant, clean aroma that cuts through the richness of the sauce.