Place the chickpeas and spinach into a small baking dish, add the sumac (if using), paprika, salt, pepper and olive oil. Place in the oven for 5 minutes. Remove, and carefully crack the two eggs over the chickpeas and return to the oven. Bake for another 5-8 minutes. Check it at 5 minutes, and if the eggs are too jiggly and not cooked, return for another 2-3. You want the whites to be cooked, but the yolk to be a little runny. Serve right away, and top with any additional toppings you like.