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Preheat oven to 425 degrees.
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In a large oven-proof skillet, heat the olive oil over medium heat. Add onion, garlic, and jalapeno, cooking for about 5 minutes, until onions are translucent, stirring occasionally.
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Add the chickpeas, paprika and cumin, cooking for about one minute, stirring to coat the chickpeas and onions with the spices.
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Add the tomatoes and stir, crushing the tomatoes with the back of the spoon (or you can use a fork if that's easier). Bring to a boil, then reduce the heat and let them simmer about 10 minutes. Add salt and pepper to taste.
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Remove from heat and sprinkle the cheese over the top. Crack the eggs on top, spacing them evenly apart.
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Slide the whole skillet into the oven and let cook, 5-8 minutes, until the egg whites are opaque, but the yolks are still a little runny.
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Serve immediately.