Heat a tablespoon of olive oil in a skillet over medium heat until shimmering. Add the minced garlic and cook, stirring often, until fragrant and lightly golden, about 30 seconds.
Add the halved cherry tomatoes and chili flakes to the skillet. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 minutes. The sauce should become slightly thickened and vibrant red.
Stir in the drained chickpeas, spreading them evenly in the sauce. Let everything simmer together for another 3-4 minutes, letting the flavors meld. Season with salt and pepper to taste.
Create two gentle indentations in the sauce with the back of a spoon. Carefully crack an egg into each indentation, keeping the whites close to the yolks and the yolks intact.
Cover the skillet with a lid or foil, and cook on low heat until the egg whites are set but the yolks remain runny, about 4-6 minutes. You can adjust cooking time depending on your preferred yolk consistency.
Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with a pinch of chili flakes or fresh herbs if desired, and serve warm right from the pan.
