This recipe is courtesy of Tenderflake.

1. Preheat oven to 200°C (400°F).

2. Remove pie shells from foil plate and place one inside the other into an 18 cm. (7-inch) round skillet. Press edges together and use a fork to seal. Bake for 7 minutes or until crust is a light golden colour.

3. Heat oil in a large skillet over medium-high heat and sauté onion, garlic, and bell pepper until tender and fragrant, about 5 to 10 minutes. Add cumin, coriander, paprika, cherry tomatoes, chickpeas, and crushed tomatoes. Cook for another 10 minutes. Season with salt and pepper to taste.

4. Spoon mixture into cooked pie shell. Make 3 wells with a spoon and crack an egg into each well. Sprinkle with feta and return to oven for 15 minutes or until eggs are just done.

5. Garnish with chopped cilantro and basil. Serve with yogurt if using.