Heat a non-stick skillet over medium heat, adding 1 can of drained and patted dry chickpeas along with ¼ cup of chopped sundried tomatoes and 1 teaspoon of smoked paprika. Sauté this mixture for 5-7 minutes, stirring occasionally, until the chickpeas are slightly crispy and golden.

Reduce the heat to medium/low and carefully remove half of the chickpeas from the skillet, creating two holes in the chickpea mixture. Drizzle a little oil into each hole to prevent sticking.

Crack one large egg into each of the holes you've just created. Allow the eggs to cook for about 3-5 minutes, keeping an eye on the whites to ensure they are set, while the yolks remain runny. Baste the eggs with the hot oil from the pan for even cooking.