Heat the oil in a pan, add the onions and garlic and sweat everything for a few minutes until translucent.
Now add the tomatoes and the spices, then also add the chickpeas and baby spinach to the pan, stir everything well and season with salt, pepper and a pinch of sugar.
Let simmer for a few minutes.
Using a wooden spoon, make small hollows for the eggs in the sauce and carefully crack the eggs and let them slide into the hollows.
Simmer over medium heat and with the lid closed for approx. 5 - 8 minutes, until the eggs have the desired consistency.
Sprinkle with chopped parsley and serve.