Wash the chicken and pat it dry. Mince it. Add 1 tablespoon of sweet paprika powder, 2 teaspoons of cumin, chilli flakes (as tolerated), salt and pepper. Set aside in the fridge.

Cut the bell peppers, 2 spring onions, garlic cloves and onion into small pieces. Heat up 2 tablespoons of olive oil in a big pot. Roast everything on medium heat.

Increase the heat and add the chicken. Roast until the chicken isn't pink anymore. Add the can of tomatoes and 500ml of chicken stock. Add sweet paprika powder, chilli, cumin and pepper. Let cook on medium heat for about 45 minutes or until thicker consistency. Add salt to taste.

When the sauce is nearly done, heat 100 ml soy cream on medium heat, and stir in 200 grams of hummus. Lower the heat

You might have to cut the durum wraps to fit the dish you're using.

Preheat the oven to 180 degrees Celsius.

Add a layer of chicken sauce to the bottom. Top it with the hummus sauce and add a layer of wrap. Repeat once more. Put some chicken sauce and hummus sauce on the top layer. Crack 3 eggs on top.

Let it bake in the oven for about 20 minutes. If the egg is too runny, turn on your oven's grill function until they have the desired consistency.

Add 1 chopped spring onion and some parsley. Enjoy!