Add tomato sauce to a small pot and heat on low heat.
Preheat a nonstick pan over medium heat.
Add the cherry tomatoes to the pan and fry for a few minutes, just until they start to soften and get a golden brown surface. Then lower the heat and keep warm.
Bring water to a boil in a medium sized pot together with the vingear (if using).
I cook one egg at a time. Start by cracking one egg into a small bowl.
When the water starts to boil, lower the heat and wait until the water just shimmers.
Using a whisk or a wooden spoon create a swirl/whirpool in the water.
Gently slip the egg into the shimmering water. Let it cook for 3-5 minutes, depending on how runny you prefer your eggs.
Remove the egg with slotted spoon and drain well.
Repeat with the remaining eggs.
Add plain yogurt on two plates.
Top with tomato sauce, fried tomatoes, poached eggs, crumbled feta cheese, parsley and roated chickpeas (if using).
Serve immedately while warm.