Add chorizo to a large oven-safe skillet set over medium heat. Cook chorizo until browned, breaking it up into smaller crumbles as it cooks. Once browned, transfer chorizo to a plate and set aside.
Preheat oven to 375°F. Place skillet back on the stovetop set over medium heat. Add olive oil and let heat. Add diced onion and saute for 4-5 minutes, or until golden.
Add minced garlic and cook for an additional 1-2 minutes.
Add in the browned chorizo, chickpeas, cumin, smoked paprika, salt, and pepper and stir.
Pour in crushed tomatoes and water and stir. Cover and let mixture simmer for 10-15 minutes, periodically stirring.
Make four wells in the tomato mixture and crack an egg in each of them, being careful not to break the yolks.
Place skillet in the oven and bake so that the egg whites set, about 9-10 minutes, or to your preferred doneness.
Top with your favorite herbs, hummus, and other toppings and serve alongside warmed pita wedges.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.