Baked Eggs with Crushed Chickpeas, Chorizo, and Bread Crumbs

1. Preheat Oven and Cook Chorizo and Onion

Preheat your oven to 400°F and place the rack in the top third. In a large skillet over medium heat, warm the olive oil. Add the sliced chorizo and finely chopped onion, sprinkle in the ground cumin, and season with kosher salt and black pepper. Cook for 5 to 8 minutes until the chorizo crisps and the onions soften.

2. Add Tomatoes and Simmer

Add the chopped tomatoes to the skillet and season with a bit more salt and pepper. Cook for another 5 to 8 minutes until the tomatoes soften and begin to meld with the chorizo mixture.

3. Crush Chickpeas and Simmer

Add the drained chickpeas to the skillet and lightly crush them. Add ¼ cup of water and let the mixture simmer for 5 to 8 minutes, until the liquid has reduced by half and the chickpeas are partially broken.

4. Bake Eggs in the Skillet

Make small nests in the chickpea mixture and crack an egg into each one. Season the eggs with salt and pepper, then transfer the skillet to the oven and bake for 5 to 7 minutes until the egg whites are set and the yolks are still runny.

5. Garnish and Serve

Remove the skillet from the oven, garnish with spicy, herby bread crumbs, and fresh parsley or cilantro. Serve with labne, Greek yogurt, or sour cream on the side if desired.