Begin by draining and patting dry one can of chickpeas. Heat a non-stick skillet over medium heat and add the chickpeas, along with chopped sundried tomatoes and smoked paprika. Sauté for 5-7 minutes until crispy and fragrant.

Lower the heat to medium/low. Remove half of the chickpeas from the skillet to create small holes for the eggs. Drizzle in a bit of oil from the sundried tomato jar.

Crack an egg into each hole created in the chickpeas. Cover the skillet with a lid and let the eggs cook for 3-5 minutes until the whites are set.

Once your eggs are cooked, season with salt and pepper to taste. Lift the chickpea fried eggs from the skillet and plate them.