In large saucepan, place eggs and cover with cold water by 1 inch. Bring to a boil and cook for 30 seconds. Cover pan with tight-fitting lid and remove from heat; set aside for 10 minutes. Place eggs in ice water and cool for 10 minutes. Peel eggs and slice each in half lengthwise.

In large skillet, heat oil over medium. Add garlic and anchovy; cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste; heat for 30 seconds. Add wine to pan, and simmer for 1 minute, scraping up any brown bits. Add tomatoes and their juices, Italian seasoning, red pepper flakes, and black pepper. Cook until liquid is reduced by half, about 10 minutes. Stir in chickpeas, olives, and capers; heat for 1 minute. Nestle in eggs. Garnish with basil or parsley.