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. Season with salt, then use a spoon to make little pockets for the eggs near the sides of the skillet.