Add a drizzle of olive oil and a knob of butter to a medium-hot skillet (ideally you’ll want one that has a lid that more-or-less fits), and gently sweat off a finely diced onion and the diced stems of a bunch of silverbeet; add a half tsp of cumin seeds and a broken cinnamon quill to infuse into the oil. Finely chop a few cloves of garlic and add these to the onion and silverbeet, along with a tsp or so of capers, cook for a little longer. Add a couple of tsp each of turmeric and dried ginger, cook for a little longer and then tip a tin of chick peas (including the liquid) and add an extra half tin full of water, along with a finely sliced preserved lemon and some olives and bring to the boil. Put the sliced tops of the bunch of silverbeet on top of the cooking liquid, put the lid on top, and boil/steam until the silverbeet is tender and wilted.
Stir through plenty of finely chopped dill and a good squirt of pomegranate molasses, then crack four or more eggs on top, sprinkle with a little salt and sumac, and put the lid on top for a minute to set the whites of the eggs. Keep a keen eye on the eggs as they will cook quickly.