Sheet Pan Breakfast with Sweet Potatoes and Chickpeas - SavvyMom

Ingredients

• 1 can (19 ounces/540 mL) chickpeas, drained and rinsed
• 1 medium sweet potato, cut into 1/2-inch dice
• 3 tablespoons (45 mL) olive oil, divided
• 1 teaspoon (5 mL) smoked paprika
• Kosher salt
• 4 large eggs
• ¼ teaspoon (1 mL) freshly ground black pepper
• Chopped fresh chives, for garnish
• Hot sauce, for serving (optional)