Begin by draining and patting dry a can of chickpeas. Heat a nonstick skillet over medium heat and add the chickpeas along with chopped sundried tomatoes and a generous sprinkle of smoked paprika. Sauté for 5-7 minutes until golden and crispy.

Remove half of the chickpeas from the skillet, leaving spaces to crack the eggs. Drizzle a bit of oil from the sundried tomatoes into each space created.

Crack an egg carefully into each hole, cover with a lid, and cook for 3-5 minutes, basting the tops with oil until the eggs are cooked to your liking.

Season with salt and pepper before serving immediately while the yolks are runny and the chickpeas crunchy.