Heat a tablespoon of olive oil in an ovenproof skillet over medium heat until shimmering and fragrant, about 1 minute.
Add the minced garlic, cumin, paprika, and red pepper flakes, and cook for 30 seconds until aromatic and slightly golden.
Pour in the chopped tomatoes and cook, stirring occasionally, until the sauce thickens slightly, about 8 minutes, and the mixture turns fragrant and vibrant red.
Stir in the drained chickpeas and season with salt and pepper, then cook for another 5 minutes until the chickpeas are heated through and coated in the sauce.
Use the back of a spoon to make small wells in the chickpea sauce, creating space for the eggs.
Crack an egg into each well, taking care not to break the yolk, and season each egg with a pinch of salt and pepper.
Transfer the skillet to a preheated oven at 375°F (190°C) and bake until the eggs are just set and whites are firm, about 10–12 minutes.
Remove from oven and let sit for a minute or two as the eggs finish setting and the aroma fills the air.
Garnish with fresh herbs if desired, and serve directly from the skillet, spooning the warm, spicy chickpeas and eggs onto plates.
