Heat olive oil in a skillet over medium heat until shimmering, then add the toasted cumin and smoked paprika, allowing their aroma to infuse the oil for about 30 seconds.
Add the chopped tomatoes to the skillet and stir well. Cook for about 8–10 minutes, stirring occasionally, until the sauce thickens slightly and begins to bubble around the edges.
Stir in the drained chickpeas and harissa paste, mixing thoroughly to combine all flavors. Let the mixture simmer for another 3–4 minutes until heated through.
Create four small wells in the sauce with a spatula, then carefully crack an egg into each well. Cover the skillet with a lid or foil and cook for about 5–7 minutes, until the eggs are just set but still runny.
Remove the skillet from heat and season with salt and pepper to taste. Let the eggs rest for a minute, allowing the flavors to settle and the whites to fully set.
Garnish with additional herbs or a drizzle of olive oil if desired, then serve hot directly from the skillet with crusty bread or pita on the side.
