Add a squeeze of lemon, onion, peppers and garlic cloves to the pan and cook for ~8 minutes or until onion is translucent.
Add greens and cook, stirring occasionally, until tender, about 5 minutes.
Add 2 tablespoons of olive oil, and a splash of the chickpea liquid to the pan and bring to a simmer.
Season with salt and pepper to taste.
Use a slotted spoon to make 4 indentations.
Crack an egg into each, reduce heat to medium low, and simmer until whites are almost entirely opaque, about 10 minutes. You can add more chickpea liquid if the pan looks dry and the eggs are not cooking.
When eggs are cooked, spoon chickpeas and greens into bowls, top with eggs, greek yogurt, a slice of lemon, and season with salt and pepper.