Mix your yogurt ingredients and let sit while you make the rest.
For the chickpeas, preheat oven to 400. Rinse and drain chickpeas, and dry them off as best as you can with a kitchen towel. combine the oil, spices, and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes
While the chickpeas are cooking, make everything else!
For the spiced butter and walnuts - in a small saucepan, toast walnuts in a little olive oil until fragrant, 5 minutes or so. Set the nuts aside and melt the butter in the same saucepan over medium heat. Swirl the pan until the butter lightly browns and smells nutty. Remove the pan from the heat and stir in the olive oil, red pepper flakes and red pepper flakes or aleppo pepper. Add back in the walnuts and give a good toss.
Poach or fry your eggs - you can use my poached egg guide here!
to assemble, put yogurt on top of pita, top with eggs, spiced butter with walnuts, crispy chickpeas, feta and fresh herbs!