Heat the olive oil in a pan on medium heat. Add in the sliced tomatoes and chopped garlic, season with a pinch of salt and cook gently for around 5 minutes, gently squashing the tomatoes with your spoon once softened.

Stir in the chilli or harissa paste that you are using, along with a pinch of paprika (optional). Stir gently.

Pour in the drained chickpeas. (*Tip - if you are using good quality jarred chickpeas you can add some of the brine that the chickpeas are in, this helps to create a silky sauce). Leave to simmer gently whilst you cook your egg.

Cook the egg in boiling water for around 6-9 minutes, (depending on whether you want a soft or fully cooked egg). Once cooked, peel.

Serve the chickpeas topped with the sliced egg, sliced avocado and the fresh dill. Season with a pinch of salt and pepper.