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Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering.
Add chickpeas, paprika, and cumin and cook until fragrant, about 1 minute.
Stir in tomatoes, red peppers, salt, and pepper and bring to simmer.
Cover, reduce heat to medium-low, and cook until flavors meld, about 5 minutes.
Season with salt and pepper to taste.
Off heat, using back of spoon, make 8 shallow 1½-inch indentations in sauce (7 around perimeter and 1 in center).
Crack 1 egg into each indentation.
Spoon sauce over edges of egg whites so whites are partially covered and yolks are exposed.
Bring to simmer over medium heat (there should be small bubbles across entire surface).
Reduce heat to maintain simmer.
Cover and cook until whites are just set and yolks are still runny, 4 to 7 minutes, rotating skillet occasionally for even cooking.
Sprinkle with goat cheese and parsley and drizzle with extra oil.
Serve.