Add 1 cup (170 grams) jarred or canned cooked garbanzo beans into a sieve and rinse under cold water, finely grate 2 tomatoes, finely mince 4 cloves garlic and cut 2 sausages into ¼ inch (.60 cm) thick rounds

Add 2 cups (475 ml) vegetable broth into a saucepan, along with ¼ tsp (.17 grams) saffron threads and heat with a medium-high heat

Heat a large oven-proof pan with a medium heat and add in ¼ cup (60 ml) extra virgin olive oil, after 2 minutes add in the sliced sausages and mix with the olive oil, after 3 to 4 minutes and the sausages are lightly sauteed, make a well in the pan and add in the minced garlic, mix the garlic with the olive oil, after 30 seconds add in the grated tomato and simmer for 1 to 2 minutes

After 1 to 2 minutes and the grated tomato has slightly thickned up, add in 1 cup (200 grams) uncooked round rice and the 1 cup rinsed garbanzo beans, season with sea salt & black pepper and gently mix everything together

Once everything is well mixed, add in the hot saffron infused vegetable broth, give it once last mix to ensure everything is evenly spread out, after this don´t mix the rice again, as it distrups the way it cooks

Meanwhile, crack in 4 cage-free organic eggs into a bowl, season with sea salt, black pepper and 2 tbsp (7.60 grams) freshly chopped parsley, whisk together until well combined

About 8 to 9 minutes after adding the hot broth into the pan and most of the broth has been absorbed by the rice, but there is still some broth left, turn off the heat, pour in the whisked eggs and gently spread them around so they cover the entire surface of the pan in a flat layer

Add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

After 10 minutes remove from the oven, cover with a dishcloth and let it sit for 5 minutes, then uncover and serve, enjoy!