Preheat the oven to 400F. Peel the carrots and chop of the root ends. Arrange evenly on a baking sheet. Drain the chickpeas and dry them well using a clean dish towel or paper towels. Arrange evenly on a second baking sheet. Coat the carrots and chickpeas with avocado oil and season with cumin, paprika, and salt and pepper, to taste. Bake for 30 minutes, tossing halfway, until the carrots are soft and the chickpeas are crunchy. Remove the chickpeas from the oven, set aside. Turn the broiler on. Broil the carrots for 3-5 minutes, until slightly charred. Set aside.

Meanwhile, add olive oil to a large skillet over medium heat. Add onions and saute until soft, about 5 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the ground lamb and brown, using a wooden spoon to break up the meat. Add the tomato paste and use your wooden spoon to combine with the lamb. Season the lamb with allspice, sumac, red pepper flakes, oregano, and salt and pepper to taste. Cook until lamb is cooked through, about 5-7 minutes.

While the lamb cooks, add the yogurt, herbs, lemon juice, garlic and olive oil to a food processor. Pulse until smooth. Season with salt and pepper, to taste. Set aside.

In a large frying pan (you can use the same pan you used to cook the meat if desired) over medium-high heat, add the ghee. Once melted, crack the eggs into the skillet and fry until the whites are set and the yolks still runny, about 3-5 minutes. You may need to cook the eggs in batches, depending on the size of your skillet.

To assemble the bowls, add the arugula to each bowl. Top with the ground lamb mixture. Arrange the carrots (you may want to cut into thirds for easier eating) and chickpeas in the bowl. Top with a fried egg. Garnish with a dollop of the herbed yogurt, and some sliced sweet red peppers and crumbled feta cheese. Serve and enjoy!