Preheat your oven to 170C
Put your tomatoes, chickpeas and garlic in an oven proof dish with a sprinkle of salt and cover with olive oil, roast for around 30 minutes until the garlic is completely soft and the tomatoes are jammy
Combine the greek yoghurt with the roasted garlic, season to taste and then spread over two plates leaving a well in the middle
Poach or soft boil your eggs then spoon the tomatoes and chickpeas into the middle of the yoghurt before topping with the eggs, harissa paste and parsley
Serve with toast and enjoy!
