In a sauté pan or a shallow casserole, heat 1½ tbsp olive oil and cook 1 sliced medium onion until just beginning to soften.

Stir in 2 large sliced red peppers and cook until they’re quite soft, and then add 2 finely sliced garlic cloves.

Cook for a further minute and then add 12 cherry tomatoes, crushing them with the back of a wooden spoon.

Season and add 2 tsp harissa (more if you like the heat), 1 tsp ground cumin, ½ tbsp tomato purée and about 100ml of the retained chickpea liquid, along with a pinch of soft light brown sugar, if using.

Stir in the drained chickpeas and season again, and then bring everything to a gentle simmer and cover the pan with a lid.

Cook for about 10 minutes and then turn off the heat and leave covered.

Meanwhile, for the avocado mash, halve and stone 4 large ripe avocados and scoop out the flesh with a spoon into a bowl.

Mash roughly, adding 2 tsp white balsamic vinegar, 1 tbsp extra-virgin olive oil, 1 tsp ground cumin and some seasoning. Add the juice of 1 lime to taste, if it needs it.

Put some water in a large bowl and add ice cubes to it.

Bring a pan of water to the boil and, once it’s boiling, add 4 large eggs.

Cook for 7 minutes. This will give you “jammy eggs”, or eggs that are still soft right in the centre of the yolks.

Put the eggs in the bowl of iced water and, when they’re cool enough to handle but still hot, carefully peel them.

Toast 4 slices of sourdough bread and divide the avocado mash between the slices.

Spoon the peppers and chickpeas on top, and then add some coriander.

Halve the eggs straight on to the individual slices of toast.

Season again, sprinkle with black or white sesame seeds, and then serve immediately.