Chickpeas are loaded with so many amazing nutrients that stimulate your metabolism and encourage weight loss. They're also an incredible source of plant-based protein, which helps you stay full longer, and maintain your muscle strength. Phase 3 | Serves 4Prep Time: 20 minutes | Total Time: 40 minutes Ingredients ¼ cup olive oil1 medium yellow onion, finely chopped4 garlic cloves, coarsely chopped1 jalapeño, seeded, finely chopped1 15-ounce can chickpeas, drained2 teaspoons Hungarian sweet paprika1 teaspoon ground cumin1 28-ounce can whole peeled tomatoes,crushed by hand, juices reservedSea salt and freshly ground blackpepper4 large eggs1 tablespoon chopped fresh flat-leafparsley1 tablespoon chopped fresh cilantro4 sprouted grain pita halves, warmed Directions Preheat the oven to 425ºF . Heat the oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until the onion is soft, about 8 minutes. Add the chickpeas, paprika, and cumin and cook for 2 minutes longer. Add the crushed tomatoes and their juices. Bring the mixture to a boil; reduce the heat to medium-low, and simmer, stirring occasionally, until the sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Crack eggs one at a time and place them over the sauce, spacing them evenly apart. Transfer the skillet to oven and bake until the whites are just set but the yolks are still runny, 5 to 8 minutes. Garnish with parsley and cilantro. Serve with pita for dipping.