Method

1. Pre heat the grill to medium.

2. Heat 2 tbsp of the oil in a large ovenproof frying pan over a medium heat, add the garlic and thyme and cook for 2 minutes until the garlic has softened but not browned.

3. Add the chickpeas and harissa paste and cook for 2 minutes, then stir in the spinach, tomatoes and chilli flakes and bring to a simmer. Once the mixture starts to simmer, carefully crack the eggs over it so they sit neatly on top.

4. Simmer for 2 minutes, then transfer the pan to the grill and cook for 3 – 4 minutes until the egg whites are cooked but the yolks are still runny.

5. Remove the pan from the grill, drizzle the top with the remaining olive oil, sprinkle with the dukkha and parsley.