1/4 cup Garbanzo beans, drained
1/2 pound cooked chicken, skin removed and cut into pieces
1/4 cup diagonally cooked carrots
1/4 cup black pepper
3 cloves garlic, crushed or crushed
2 tablespoons Italian seasoning
1 cup warm water
2 onions, finely chopped
1/2 teaspoon hot paprika
3 carrots
1/2 teaspoon vegetable oil
3 tomatoes, sliced
salt and pepper to taste
2 tablespoons chopped basil
3 tablespoons Parmesan cheese
In a medium saucepan over medium heat, saute Garbanzo beans in oil for 3 to 5 minutes. Stir in chicken and carrots until brown; reduce heat to medium-low and cover. Cook for 2 to 3 minutes, stirring occasionally. Remove from heat and strain through a fine sieve into an ice well. Let cool, about 1 hour.
In 2 to 3 shallow dishes, layer 1/3 of the tomato sauce, 2 tablespoons basil, and 1 tablespoon Parmesan cheese on a pasta dish. Sprinkle top with Garbanzo and remaining tomato sauce and reduce oven temperature to 350 degrees F.
Return remaining tomato sauce, flour, paprika, garlic powder, and 1 cup water to saucepan. Heat, stirring constantly, until sauce is hot. Remove from heat.
Return drained covered chicken to pan. Reduce heat to low. Crack eggs and yolks; pour over sauce. Simmer 30 to 40 minutes, draining. Serve hot.