Turkish Eggs with Confit Chickpeas & Tomatoes

Preheat your oven to 170°C.

Put your tomatoes, chickpeas and garlic in an ovenproof dish with a sprinkle of salt and cover with olive oil. Roast for around 30 mins until the garlic is completely soft and the tomatoes are jammy.

Combine the Greek yoghurt with the roasted garlic (squeezing out the flesh first). Season to taste and then spread over two plates, leaving a well in the middle.

Meanwhile, poach or boil your eggs for 3-4 mins.

Spoon the tomatoes and chickpeas into the middle of the yoghurt before topping with the eggs. Drizzle over a bit of harissa paste and some roughly torn parsley.

Serve with toast and enjoy!