In a large nonstick skillet, heat a drizzle of oil over medium heat. Add the drained chickpeas, finely chopped sundried tomatoes, and smoked paprika. Stir them together and cook for 5-7 minutes.

Once the chickpeas are golden and fragrant, reduce the heat to medium-low and carefully remove half of the mixture from the pan. Create two small holes in the remaining chickpeas, and drizzle oil from the sundried tomato jar into each hole.

Crack one large egg into each of the holes you've made in the chickpeas. Allow the eggs to cook for 3-5 minutes, basting with hot oil until the whites set and the yolks remain runny.

Once the eggs are cooked to your desired doneness, season them with salt and pepper. Slide the chickpea fried eggs onto a plate and serve immediately.