Heat 1 tablespoon oil in a large heavy pot overmedium heat. When oil begins to shimmer,add 1 garlic clove. Stir until beginningto turn golden brown, 1-2 minutes.
Addspinach to pot. Toss to coat; season withsalt and pepper. Cook until spinach is wiltedbut still bright green, 2-3 minutes.
Transferto a medium bowl; set aside. Wipe out pot.
Heat 2 tablespoons oil in same pot over mediumheat. When oil begins to shimmer, addonion and 3 garlic cloves. Cook, stirringoften, until onion is softened, 3-4 minutes.
Add cumin and paprika; stir until cumin istoasted and fragrant, 1-2 minutes.
Addchickpeas and tomatoes; stir to coat. Cookuntil tomatoes start to caramelize andchickpeas begin to brown, 8-10 minutes.
Add 3 cups broth; bring to a simmer,scraping up any browned bits from bottomof pan. Reduce heat to medium; simmer,occasionally mashing some chickpeas withthe back of a spoon or a potato masher,until sauce is thickened, 15-20 minutes.Fold in spinach; simmer for flavors tomeld, adding more broth by 1/4-cupfuls iftoo thick, 8ñ10 minutes.
Pour oil into a large heavy skillet to adepth of 1/8" (about 1/4 cup).
Heat until oilbegins to shimmer. Crack 2 eggs into hotoil, spacing apart. Using a large spoon,carefully baste whites (not yolks) with oiluntil whites are set and edges are crunchy,lacy, and golden brown, 2-3 minutes(do not turn). Season eggs with salt andpepper.
Transfer to a plate and repeatwith remaining 2 eggs.
Spoon chickpea stew into bowls and topeach with a fried egg.
