Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and dice half the onion (whole onion for 4 servings) into ½-inch pieces. Drain and rinse chickpeas. Roughly chop cilantro.

In oven-ready tray, combine crushed tomatoes, curry sauce, and ¾ tsp salt. Add onion and chickpeas; stir to combine. (For 4 servings, divide everything between two trays, using ¾ tsp salt in each tray.)

Bake on top rack (be sure your oven has preheated!) until onion has softened and chickpeas are warmed through, 30-35 minutes. (For 4, bake two trays side by side on top rack.)

Carefully remove tray from oven. Using the back of a spoon, create two wells in tomato mixture (for 4 servings, create two wells in each tray). Carefully crack one egg into each well; season with salt and pepper. Return to top rack and bake until eggs are cooked to desired doneness, 8-12 minutes. TIP: If you like firmer eggs, cook a few minutes longer.

Meanwhile, toast and quarter pitas. TIP: Toast directly on oven rack!

Divide shakshuka and pita wedges between plates. Drizzle shakshuka with yogurt and garnish with cilantro. Serve.