Heat a large nonstick skillet over medium heat. Add drained chickpeas along with chopped sundried tomatoes and smoked paprika. Sauté for 5-7 minutes until chickpeas are crispy and tomatoes are fragrant.

Remove half of the chickpeas from the skillet. Create two small holes in the mixture for the eggs. Drizzle oil from the sundried tomatoes into each hole.

Crack one egg into each hole. Cook for 3-5 minutes, basting tops of eggs with hot oil. Season with salt and pepper just before serving.