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Add ¼ cup of the olive oil to a large, heavy-bottomed saucepan set over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is translucent. Stir in the curry powder, paprika, salt, cumin, black pepper and cayenne, and sauté for 30 seconds to 1 minute to bloom the spices, taking care not to burn them.
Add the rice and chickpeas and sauté, stirring, for about 5 minutes, until the rice is fragrant and coated in the oil and spices. Stir in the coconut milk, stock and lemon juice, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and simmer for about 30 minutes, until the rice is tender.
Just before the chickpeas and rice are ready, heat the remaining 1 tablespoon oil in a large nonstick skillet set over medium-high heat. When the oil is hot, add 2 of the eggs and fry for about 3 minutes; the whites should be set with crisp edges and the yolks set but still a bit runny. Transfer to a plate and repeat with the remaining 2 eggs.
Spoon the rice and chickpeas into individual serving bowls and top each with a fried egg.
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