Heat the oil in a large saucepan. Chop the garlic and onion then add to the saucepan then cook for 4-6 minutes until softened.
Add the cumin, coriander and saffron and cook for a few more minutes.
Add the chilli paste, stock, and chickpeas and bring to the boil. Cover the pan and simmer for 10 minutes then add the tomatoes and cook for two more minutes.
In a separate saucepan, add some water and bring to the boil. Add the vinegar then individually crack the eggs into the water and allow to cook until the egg white has set. Carefully remove the eggs from the water using a slotted spoon.
Divide the soup into bowls then place an egg on top of each and serve.