In a non-stick skillet, heat over medium heat for a few moments and add the drained chickpeas along with sundried tomatoes and smoked paprika. Stir frequently for 5-7 minutes until the chickpeas are golden and crispy.

Lower the heat to medium-low and carefully remove half the crispy chickpeas from the skillet. Create two wells in the remaining chickpeas, drizzle oil from the sundried tomatoes into each well.

Crack an egg gently into each of the wells. Allow the eggs to cook for 3-5 minutes, keeping the skillet covered for even cooking.