Preheat the oven to 180C/ 356F.

Transfer the tomatoes to a large bowl and squeeze through your fingers to create a chunky purée. Set aside until ready to use.

Heat a large oven-proof skillet over medium heat with the olive oil, then fold in red onion and chopped bell pepper, and cook without stirring for 4-5 min, until softened and gently browned.

Add garlic, paprika and cumin and cook, stirring, until fragrant, about 30 seconds.

Fold in the tomatoes and stir to combine. Reduce heat to a gentle simmer and cook for about 8 minutes, adding chickpeas half-way through cooking time. If the mixture gets to dry, pour in some of the tomato juice reserved from the can, then season to taste with salt and pepper, and stir in a couple of fresh basil leaves.

With the help of a spoon, make a well near the edge of the pan and break an egg directly into it. Repeat with the remaining eggs, then season them with salt and pepper to taste.

Transfer the pan to the oven in the middle rack and cook for about 6-8 min, until the eggs are cooked through and the yolks are still runny.

Remove from the oven, sprinkle with a handful basil leaves on top and serve straight away with crusty bread on the side.