First, make your pickled jalapeños. Place apple cider vinegar, water, granulated sugar and salt in a medium saucepan and bring to a boil. Add in jalapeños and remove from heat. Let them soak for 10-15 minutes, then drain and set aside.
Meanwhile, make your shakshuka. Heat a 12 inch sauté pan or cast iron pan over medium high heat. Add oil and heat. Add chickpeas and salt and cook, stirring occasionally, until chickpeas and browned. Then add in shakshuka and bring to a simmer.
Add your eggs. The best way to do this is crack eggs one at a time into a ramekin, make an indent in the shakshuka, and pour the egg in. Repeat with as many eggs as you like. Lower heat to medium and simmer until eggs whites are cooked but yolks are runny, about 10 minutes (they will continue cooking a bit after removing from the heat). Careful not to let the bottom burn.
Serve hot garnished with pickled jalapeños, cilantro, avocado, crusty bread, and anything else your heart desires!