Start by draining and patting dry a can of chickpeas. Heat a large nonstick skillet over medium heat, and add the chickpeas along with chopped sundried tomatoes and a sprinkle of smoked paprika. Cook for 5 to 7 minutes, stirring occasionally, until golden and slightly crispy.

Reduce the heat to medium-low. Remove half of the chickpeas from the skillet to create pockets for the eggs. Drizzle some olive oil from the sundried tomato jar into each hollow.

Carefully crack an egg into each of the prepared holes in the skillet. Allow the eggs to cook for 3 to 5 minutes, spooning some of the warm oil over the whites. Season with salt and pepper as desired before serving.