Heat olive oil in a large deep skillet or pot over medium heat. Add the onion and bell pepper and sauté for 5-6 minutes until softened.

Add the garlic, cumin, smoked paprika, coriander, and cayenne. Stir and cook for 1 minute until fragrant.

Add the tomato paste and cook for 1 minute, then pour in the crushed tomatoes and chickpeas. Stir well, season with salt and pepper, and bring to a simmer. Cook for 10-15 minutes until the sauce thickens.

Use a spoon to make 4 wells in the sauce. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes until the egg whites are set but yolks are still runny.

Remove from heat, garnish with fresh parsley or cilantro, and serve immediately with crusty bread or pita for dipping.