Peak-season tomatoes along with chickpeas, toasted almonds, and harissa make for a 1, 2 punch of flavor in one skillet.
¼ cup extra-virgin olive oil, plus extra for drizzling4 1"-thick slices whole grain sourdough bread, toastedChop tomatoes into small pieces and transfer to a small bowl along with all the juices. Mix in ½ tsp. salt.
Heat ¼ cup oil in a large skillet with a lid over medium-high. Add coriander seeds and cook, stirring, until fragrant and starting to pop, about 1 minute. Add harissa and cook, stirring, until fragrant and darkened in color, about 30 seconds. Add chickpeas and tomatoes and bring to a simmer. Cook, mashing up about half of the chickpeas with a wooden spoon, until sauce is reduced and you’re able to make a divot in the mixture, 8–10 minutes.
Reduce heat to low and gently break eggs into pockets. Cover skillet and cook, rotating pan a few times for even heating, until eggs are set, 7–9 minutes.Remove eggs from heat and shower with chives and almonds. Serve with garlic toast.
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