In a non-stick fry pan, add olive oil and bring to medium heat
Add the French shallot and garlic, stirring regularly, cook for 2mins (until tender and fragrant)
Add chickpeas and cook for approx. 3 mins
Add spinach and tomatoes and cook for another 2-3 mins
Make spaces in the mixture in the frypan and crack an egg inside of them
Cook for 3-5 more mins or until egg whites are almost set
Cover, and cook for 1-2 mins or until egg whites are set (yolks should still be runny)
Serve chickpea mixture with an egg in a shallow bowl and sprinkle salt, pepper and parmesan cheese shavings, and a slice of low GI toast