In a medium sized pan with a lid, heat a couple tablespoons of evoo.

Add onions, until they start softening followed by the garlic. Toss for about 3 minutes, or until they start browning.

Add 2 tsp cumin and the rose harissa paste and fry until fragrant.

Add the garbanzo beans and toss around until coated in the seasoning. Then go ahead and add the can of chopped tomatoes, the rest of cumin and bring to a simmer over medium heat. Season with salt and pepper to your taste.

Once the tomatoes start to simmer, set heat to medium low and make 4 small wells for the eggs. Break the eggs and cover the pan. Cook for 5-7 minutes, depending how done you want your eggs. When cooked, garnish with fresh dill and mint.

In a bowl, add greek yoghurt, minced garlic, a small handful of mint and dill and salt + pep and mix well.

To serve, add your yoghurt to the bottom of your plate, top with a mixture of garbanzos and eggs, drizzle with chilli oil and garnish with dukkah.

Some serving suggestions would be to accompany this delicious meal with some pitta bread, some pickles and a mixture of olives and capers. You could even serve with some cheese such as crumbled feta or grilled halloumi.

Enjoy!