Heat a large casserole dish to medium-high temperature and fry the veal mince in olive oil along with onion, garlic, sweet pepper, eggplant and chili. Add chickpeas, cinnamon, allspice, sumac, pine nuts, salt and pepper to taste. Put the lid on the pot and leave it to cook slowly on a low flame for 30 minutes.
In the meantime, preheat the oven to 175°C (347°F). Mix the yoghurt and harissa in a bowl and leave it for a minute. Make a pesto with the coriander leaves, parsley, chili, olive oil and lemon. Put the mince in an oven dish and pour boiling-hot veal stock onto it. Make four depressions in the mince and break the eggs into them. Place the dish in the oven for 10 minutes. Garnish with roasted small tomatoes and coriander leaves. Serve with yoghurt sauce and the herb pesto.
Delicious with Turkish bread and a fresh salad. Tip: Sumac and harissa can be found in Asian specialty food shops. It's also possible to replace the sumac with the rind and juice of 1 lemon.