In a large nonstick skillet, heat the pan over medium heat. Add one can of drained chickpeas, ¼ cup of chopped sundried tomatoes, and 1 teaspoon of smoked paprika. Cook for about 5 to 7 minutes until crispy and golden brown.

Once the chickpeas are crispy, lower the heat to medium-low and remove half of the chickpeas. Create two small holes in the remaining chickpeas. Pour oil from the sundried tomatoes into each hole.

Crack a large egg into each of the holes. Cook undisturbed for about 3 to 5 minutes, basting gently with hot oil.

Season with salt and pepper to taste. Serve warm, ensuring a nice presentation with crispy chickpeas surrounding the eggs.