Let's cook.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent.
Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for 1 minute more, until fragrant.
Pour in the diced tomatoes (undrained), rinsed and drained chickpeas, and vegetable broth. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Create four small wells in the chickpea mixture. Carefully crack one egg into each well.
Cover the skillet again and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
Serve immediately, directly from the skillet or portioned into bowls.
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