Drain and pat dry 1 can of chickpeas. Heat a tablespoon of oil in a nonstick skillet over medium heat, add the chickpeas and roughly chopped sundried tomatoes with a sprinkle of smoked paprika. Cook for 5-7 minutes until golden and crispy.

Reduce heat to medium-low, remove half of the chickpeas, and create two holes for the eggs. Drizzle oil from the sundried tomatoes into the holes.

Crack a large egg into each hole. Cover and cook for 3-5 minutes until egg whites are set and yolks are runny. Season with salt and pepper before serving.