Preheat your oven to 375°F (190°C). Grab a large, oven-safe skillet – cast iron works great here.

Heat olive oil over medium heat. Add onions and cook until they're soft and slightly golden, about 5 minutes.

Toss in the garlic and harissa paste. Cook for another minute until everything smells amazing.

Add chickpeas, diced tomatoes, and cumin. Let it simmer for 8-10 minutes until the sauce thickens slightly.

Using the back of a spoon, make 4-6 wells in the sauce. Crack an egg into each well.

Transfer the skillet to the oven and bake for 8-12 minutes, or until the egg whites are set but the yolks are still runny.

Finish with a sprinkle of fresh herbs, salt, and pepper.