1. Heat oil in a large pan over medium heat.
2. Add spinach and garlic. Cook and stir until the spinach shrinks and the garlic starts to brown.
3. Lower the heat to medium-low. Add tomatoes, chickpeas, yogurt, and salt. Let it simmer gently.
4. Crack each egg into a small bowl, being careful not to break the yolk.
5. Create small hollows in the sauce to accommodate each egg, then gently slide each egg into its respective hollow, ensuring the yolk and most of the white stay together.
6. Sprinkle thyme over the sauce. Cover the pan and cook for about 7 to 8 minutes, or until the eggs are cooked as desired (medium-set).
7. Remove from heat, sprinkle with pepper, and serve.

Note:

The quantity of ingredients can be adjusted according to the number of individuals being served. Additionally, you have the flexibility to modify the style and make alterations to the listed ingredients and recipe as desired.