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Combine the sauce ingredients in a blender and blitz to a silky smooth sauce.
Trim and blanch the broccoli in boiling water for 45 seconds.
Put the chickpeas and ⅔ of the liquid from the can into a 22-24cm sauté pan, add HALF* the sauce and simmer. Cook until the sauce is just under 2cm deep and slightly thickened.
Arrange the broccoli evenly around the pan, create 3-4 eggs-sized spaces, and break eggs into them. Ensure the sauce is gently simmering, place a lid on top and cook for 3 minutes. Check at this point to see if the whites are set. If not, cook for 30-60 seconds more, then remove from the heat. They'll continue to cook in the residual heat of the pan with the lid on, so if you want runny yolks bear that in mind.
Drizzle chilli oil over the top. Serve up or dive straight in.