Directions

1. Heat 3 tbsp olive oil in a large frying pan on medium heat

2. Add the sliced onion and garlic clove and fry for a couple of minutes4. Add the cherry tomatoes, salt and pepper and continue to fry until the tomatoes are blistering

3. Reduce the heat, add the pesto, tomato purée and season

4. Add 3/4 jar of drained Spanish chickpeas to the pan and stir, add the remaining 1/4 to a blender with the black garlic, pesto, balsamic, vinegar and cream cheese and 200ml hot water

5. Blend until smooth, then pour into the pan with the tomatoes and the chickpeas

6.  Add juice of 1/2 lemon and simmer for 2-3 mins

7. Make 4 wells in the mixture, crack in 4 eggs and cover with a lid and leave to cook for 5 mins on medium low

8. Preheat the oven to 200

9.  Add 4 tsp cream cheese around the eggs, then add the pan to the oven and allow the eggs to cook through, leaving the yolks runny

10. Take out the oven just before the eggs are cooked and leave to sit for 10 mins

11. Add the sundried tomato pesto, pine nuts, Parmesan and balsamic to the top and season

12. Serve with garlic bread