Place a pan over a medium heat with a dash of olive oil and fry the zucchini until soft. Add the chickpeas and the paprika, frying for another minute. Bring the zucchini and chickpeas to one side, cracking the egg into the other side. Fry for a few minutes until the whites are cooked but the yolk is still runny. Quickly add the prosciutto to the pan to warm and turn off the heat.