Heat a nonstick skillet over medium heat and add the drained chickpeas, chopped sundried tomatoes, and smoked paprika. Stir everything together and let it cook for about 5-7 minutes, or until the chickpeas start to become crispy and golden brown.

Lower the heat to medium-low and remove half of the chickpeas from the skillet to create little wells for the eggs. Drizzle some of the sundried tomato oil into each well.

Crack an egg into each well you've created. Cook the eggs for 3-5 minutes, allowing the whites to set while keeping the yolks runny.

Once the eggs are cooked to your liking, season them with salt and pepper. Serve immediately with crispy chickpeas.