Place sliced chorizo in a large frying pan or stove-proof skillet, set over medium heat and cook for 2-3 minutes until browned well.
Add cumin, stir, then add the tomatoes and chickpeas. Mix well.
Using a spoon, push some of the mixture aside to make 4 wells. Crack eggs into the wells. Cover the pan with a lid and cook, on low heat for 10 minutes – the yolks should still be runny.
Remove from heat, top with yoghurt and sliced avocado.
Sprinkle with dill and freshly ground black pepper, to taste, and serve.