In a large Dutch oven over medium-high heat, add the olive oil. Add the onion garlic and spices sautéing briefly until fragrant. Add the bell pepper and cook until softened.

Add the diced tomatoes; rinse out the can with 1 cup water and add it to the sauce. Add the chickpeas and red pepper flakes. Simmer for 6 minutes.

Create 6 divots in the sauce with a spoon and crack 1 egg into each divot, keeping them evenly distributed. Turn down the heat, cover the pan, and simmer until the eggs are set and the yolks are cooked to your liking, about 10–12 minutes.

Garnish with chopped parsley and dollops of Greek yogurt or labneh. Serve hot.