In a large nonstick skillet, heat over medium heat and add the drained chickpeas. Toss in the chopped sundried tomatoes and sprinkle with smoked paprika, cooking for 5-7 minutes until slightly crispy.

Reduce heat to medium-low, remove half the chickpeas, create small wells in the remaining chickpeas, and drizzle with sundried tomato oil.

Crack one egg into each well, cook for 3-5 minutes until whites are set but yolks are runny. Baste with hot oil.