Begin by draining and patting dry the chickpeas. In a nonstick skillet over medium heat, combine the chickpeas with chopped sundried tomatoes and smoked paprika. Sauté for 5-7 minutes until slightly crispy.

Reduce heat to medium-low, then remove half of the chickpeas to create wells for the eggs. Drizzle a splash of sundried tomato oil into each hole.

Crack an egg into each well, cook for 3-5 minutes, basting the tops with warm oil. Season with salt and pepper.

Once cooked, transfer the egg and chickpea mixture to plates and enjoy immediately, garnished with additional sundried tomatoes if desired.