Preheat oven to 375 degrees F.
Heat a large skillet over medium-high heat.
When the skillet is hot add in a
couple teaspoons of olive oil and swirl
around the bottom of the pan.
Add in the onion, red bell pepper and jalapeño
and sauté until they soften, about 2 minutes.
Add in the garlic, spices, kosher
salt and fresh ground black pepper
and sauté for another minute.
Stir in the harissa, crushed tomatoes,
lemon zest and chickpeas until
everything is combined.
Turn the heat down to low and simmer
for 6-8 minutes or until the sauce has
thickened slightly and everything is
heated through. Stir in the cilantro.
Crack the eggs into the skillet over the sauce
and season with kosher salt and black pepper.
Place the entire skillet in the oven and bake
until the eggs are just set, 7-10 minutes.
Sprinkle with cilantro and serve with
warm naan or crusty bread.
