Baked Eggs in Tomato Sauce

Has anyone noticed that these meals are getting easier and faster to make? That's the goal these days folks - somehow eat a delicious meal on a weeknight before 9pm. I'm aiming for a half hour or less these days so keep an eye out. This is from Fine Cooking magazine - it took about 10 minutes plus a few  more to bake. Also - this is the Italian version of pretty much the same thing I posted a couple of months ago...oops!

3 cloves garlic, minced
1 can chickpeas, rinsed
1 onion diced
28oz can crushed tomatoes
3-4 eggs
1/2 chunk of fresh mozzarella, sliced
Handful of basil, thinly sliced
You can add some sausage to this if you're looking for meat!

1. Preheat oven to 425.

2. Mash half of the chickpeas in a bowl with a fork.

3. Over medium heat in a large skillet, cook the onions until translucent. Add garlic, tomatoes, and mashed chickpeas. Bring to a boil and remove from heat.

4. Add the rest of the chickpeas and make depressions in the tomato sauce for each of the eggs. Crack eggs into the holes and place the mozzarella around it. Put in the oven to bake for 8-9 minutes - don't over do it! Remove from the oven when done and sprinkle with basil.