Name: Chorizo, Tomato, and Chickpeas With Yogurt
Yield: 4 Servings
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1 medium onion, chopped; 4 ounces cured Spanish chorizo, casing removed, chopped; Kosher salt; 1 14-ounce can chickpeas, drained; 1–3 tablespoons harissa paste; 1 28-ounce can whole peeled tomatoes; ½ cup plain whole-milk yogurt; 2 tablespoons oregano leaves; Coarsely ground black pepper; Toasted pita or flatbread (for serving)

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Gentl & Hyers

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Recipe notes