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Export 10 ingredients for grocery delivery
Step 1
Position a rack in the center of the oven, and heat the broiler on medium.
Step 2
Put the bread slices on a baking sheet and brush both sides with olive oil. Rub the surface of each slice with the halved garlic clove and sprinkle with a pinch of salt. Toast in the oven until golden brown, turning once, 2 to 2-1/2 minutes total.
Step 3
Heat the oven to 425°F.
Step 4
Put half of the chickpeas in a shallow bowl and coarsely mash with a fork. In a 12-inch ovenproof skillet, heat 2 Tbs. oil over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 2 minutes. Add the hot pepper and grated garlic, and cook, stirring, until fragrant, about 30 seconds.
Step 5
Add the tomatoes and their juice, the mashed chickpeas, 1/2 tsp. salt, and 1/2 tsp. pepper, and cook, stirring occasionally, until the mixture begins to boil, about 3 minutes. Remove from the heat, and scatter the whole chickpeas evenly over the surface. Using a large spoon, make four evenly spaced depressions in the tomato mixture. Crack an egg into each depression. Scatter the mozzarella pieces over the surface, avoiding the eggs.
Step 6
Transfer the skillet to the oven, and bake until the egg whites are opaque, the yolks are almost set, and the cheese is melted, 8 to 9 minutes. Remove from the oven and let sit for 5 minutes.
Step 7
Season the eggs with salt and pepper, garnish with the basil, and serve with the toast.
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