Heat 1 tablespoon of olive oil in a large-based pan and fry the chorizo over a high heat until the pan oil turns red, about 2-3 minutes. Remove and set aside until later.

Turn the heat down and another tablespoon of oil to the pan along with the onions. Sauté until softened, 8-10 minutes. Stir in the garlic and spices and cook for another 2 minutes.

Add the Romanita tomatoes and cook for 3-4 minutes. Season with salt and pepper, then add the passata and stock. Cover and simmer for 40 minutes. The sauce should be thickened and reduced.

Add the chorizo back into the sauce along with the chickpeas and heat through. Make 4 hollows in the sauce with the back of a spoon and carefully break the eggs into each. Simmer for about 6-8 minutes, depending on how you like your eggs done.

Swirl the yoghurt over the top and scatter with chives. Serve immediately with warm pita breads or sourdough toast.