Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering. Add the onions, peppers, and zucchini and saute until beginning to soften, about 5 minutes. Add the drained chickpeas and spices and cook until the veggies and chickpeas are cooked through and browned in spots, about 10 minutes.
Move the veggies & chickpeas to the sides of the skillet to create a well in the middle of the pan. Add a little oil if the bottom of the pan is looking dry. Crack two eggs into the well and cook to your liking.