Fill a stock pot ¾ of the way with cold water and heat with a high heat

Cut the bell peppers in half lengthwise, cut off a little bit from the core and remove the seeds

Once the water comes to a boil add bell peppers into the stock pot and blanch them for 8 to 10 minutes, then remove them from stock pot and set aside

Once the bell peppers are cool enough to handle, pat them completely dry, then add them into a casserole dish in a single layer and season with sea salt, set aside

Add 3 cups vegetable broth into a stock pot (I used the same one and just drained the water from blanching the bell peppers), pinch in ¼ tsp saffron threads and heat with a medium-high heat

At the same time heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil

After heating the olive oil for 2 minutes, add in ½ onion finely diced and 4 cloves garlic roughly minced, mix with the olive oil, after 3 minutes add in 1 tsp sweet smoked paprika and mix together, then add in ½ cup tomato sauce and simmer for 1 minute, the add in 1 cup uncooked round rice, 1 ¼ cups canned chickpeas (drained & rinsed), 2 tbsp finely chopped parsley and season with sea salt & black pepper, mix together until well combined, then add in the hot saffron infused broth, give it one final mix and simmer

Meanwhile, crack 3 eggs into a bowl, add in 2 tbsp finely chopped parsley and season with sea salt & black pepper, whisk together until well combined

After cooking the rice for 9 to 10 minutes and there is virtually no broth left in the pan, remove the pan from the heat, add the rice mixture into the reserved bell peppers, making sure to leave a little space on top for the egg wash, then add the egg wash over the rice, making sure it´s coating the entire surface of the bell peppers

Add the casserole dish into a preheated oven, bake + broil option 210 C - 410 F, after 10 minutes and the eggs are fully cooked through, remove from the oven, sprinkle with finely chopped parsley, enjoy!