Prepare a bowl of ice-cold water. Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 6½ minutes for jammy yolks. Transfer the eggs to the bowl of water and leave to cool slightly before peeling.

Heat two tablespoons of olive oil in a non-stick frying pan over high heat. Add the tomatoes and cook for 5–6 minutes until soft, blistered, and slightly charred - shaking the pan often. If it starts to spit, cover with a lid and continue to give it a shake.

Reduce the heat to low. Add the garlic and cook for 1 minute until fragrant and just turning golden.

Add the chickpeas with their bean stock and stir to combine - the bean stock will also help to deglaze the pan. Simmer until the liquid reduces by half. Stir in the harissa paste and simmer for another 2–3 minutes. Taste before adding salt - the chickpeas and harissa are usually well seasoned.

Toast the bread and slather with butter.

Spoon the chickpeas into warm bowls. Top with a generous dollop of yogurt and a scattering of fresh herbs. Peel and halve the eggs, put them on top of the chickpeas and finish with some cracked black pepper. Scoop up, smash onto the toast and tuck in.