1 ~15oz can chickpeas (or made from dry)
2 tbsp tomato paste
4 tbsp cream cheese
1 tbsp ground black pepper
2 tbsp minced garlic
2 tsp paprika + dashes (for lunch meat)
2 tsp salt (or garlic salt; to taste)
splashes of liquid smoke to taste
3 eggs
3 slices lunch meat
oil for cooking
1/2 cup water + extra (see below)

1 ~15oz can chickpeas (or made from dry) 2 tbsp tomato paste 4 tbsp cream cheese 1 tbsp ground black pepper 2 tbsp minced garlic 2 tsp paprika + dashes (for lunch meat) 2 tsp salt (or garlic salt; to taste) 3 eggs 3 slices lunch meat 1/2 cup water + extra (see below)

1. Heat oil in skillet. Add lunch meat and briefly fry on both sides, adding dashes of paprika. Remove and set to the side.
2. Add a little water to pan still over heat and clean bottom.
3. Add garlic and briefly fry.
4. Add chickpeas, tomato paste, and paprika. Fry and mix before adding more water salt and pepper.
5. Add cream cheese. Mix and allow to melt.
6. Add lunch meat back to pan and crack eggs into pan. Turn heat down to simmer and cover. Leave to simmer until eggs done as desired adding liquid smoke about half way through.
7. Remove from heat and cool before serving.