Fill a sauce pan half ways with water, add in the white wine vinegar and heat with a medium heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

In the meantime, finely chop the onion and roughly chop the garlic, add into the pan with the hot oil, mix continuously

After 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the canned tomato sauce, can of chickpeas (drained & rinsed beforehand), the chopped parsley and season with sea salt & black pepper, mix together, then simmer without mixing

Once the water comes to a simmer in the sauce pan, whisk it together to create a whirlpool, then immediately add in one egg, let it sit for 3 to 4 minutes or until the egg whites are cooked through, then using a slotted spoon gently remove the egg and add into a plate with paper towels, poach the rest of the eggs in the exact same method

Once all the eggs have been poached, move back to the chickpeas, after simmering them for a little over 10 minutes and the tomato sauce has thickened, remove from the heat

Transfer into shallow bowls, top each one of with a poached egg, season the egg with black pepper and some chopped parsley, enjoy!