1. Heat the oil in a large, deep frying pan. Fry the onion and garlic for around 8 minutes. Stir occasionally until golden brown. Add the harissa and ground coriander, and stir well. Pour in the stock and chickpeas with their liquid. Cover and simmer for 5 minutes. Mash about one-third of the chickpeas to thicken the sauce.
2. Add the tomatoes and courgettes to the pan and cook gently for 10 minutes until the courgettes are tender. Fold in the spinach and allow it to wilt into the sauce.
3. Stir in the chopped coriander. Make 4 hollows in the mixture and break in the eggs. Cover and cook for 2 minutes. Remove from the heat and let it rest for 2 minutes before serving.