Combine 2 TBS of olive oil with 4 sundried tomato halves and 2 artichoke hearts in a food processor; heat in pan.
Fry two eggs in same pan with an additional 2 tsp of olive oil
Mix 1/4 cup chickpeas, fresh lemon juice, garlic and tahini to food processor.
Spread across slice of buttered whole-grain toast.
Top with eggs, chickpeas, parsley, feta and additional artichoke hearts.