First, rinse the chickpeas in a colander and let them drain well. In a skillet over medium-high heat, add the EVOO and chopped or sliced garlic, sauté a little, and add the paprika (be careful not to burn it), stirring constantly. Next, add the diced ham and continue stirring until everything gets a bit of color.

Once well-drained, carefully add the chickpeas to the skillet and stir for about 2 minutes. Add the tomato sauce and continue stirring well for about 3 or 4 minutes.

Lower the heat a bit (to medium). Sprinkle a pinch of oregano over the skillet, crack the two eggs on top, and add a pinch of pepper and salt to taste.

Lower the heat again (to medium-low), cover the skillet with a lid, and let it cook for about 2 minutes. And it's done! Remove the skillet from the heat, take off the lid, and let it rest for another 5 minutes.

Enjoy!