Soak the cod in cold water 24 hours before, change the water 2-3 times during this time.

In a saucepan add the olive oil, onion, and the garlic.

Fry for 4-5 minutes on a medium heat, until the onion becomes soft.

Add the wine, bay leaf, paprika, tomato and the fish stock cube.

Mix everything well, then add the cod.

When it starts simmering add the water, and the pasta. Mix well and let it simmer for 10 minutes.

Check if it needs more water, add accordingly, as you don't want to add to much.

Add the chickpeas and cook for a further 5 minutes, mix well but gently.

Then crack the eggs and add to the pot. Cover with the lid, don't mix for a few minutes until they have become solid.

Add the coriander or parsley depending on your preference, I like to just add the whole bunch there and leave it.

Check seasoning, add more salt if required.

Let it rest for 10 minutes before serving.