Start by draining and patting dry 1 can of chickpeas. In a non-stick skillet over medium heat, combine the chickpeas with chopped sundried tomatoes and a sprinkle of smoked paprika. Sauté for 5 to 7 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy.

Once your chickpeas are crisped to perfection, reduce the heat to medium/low. Gently remove half of the chickpeas from the skillet to create small holes for the eggs. Drizzle a splash of oil from the sundried tomatoes into each hole.

Crack an egg into each prepared hole, taking care not to break the yolk. Cook for about 3 to 5 minutes, basting the eggs occasionally with the oil from the pan.

Once the eggs have reached your desired doneness, gently season with salt and pepper. Enjoy directly from the skillet or serve on plates.