Preparation

• Position a rack in the center of the oven, and heat the broiler on medium.
• 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.
• Heat the oven to 425°F.
• 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.
• 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.
• 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.
• Season the eggs with salt and pepper, garnish with the basil, and serve with the toast.