Heat olive oil in a large skillet (with a lid) over medium heat. Add the chopped yellow onion and diced red bell pepper. Sauté for 5-7 minutes, or until softened.

Stir in the minced garlic, ground cumin, smoked paprika, turmeric powder, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until fragrant.

Pour in the crushed tomatoes and vegetable broth. Add the drained and rinsed chickpeas. Season with salt and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld.

Using a spoon, create four small wells in the simmering chickpea and tomato mixture. Carefully crack one egg into each well.

Cover the skillet with the lid and continue to cook on low heat for 5-8 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (less time for runny yolks, more for firm).

Remove from heat. Garnish generously with fresh chopped parsley or cilantro and a squeeze of fresh lemon juice. Serve immediately with crusty bread for dipping, if desired.