In a large nonstick skillet, heat over medium heat for about 5-7 minutes. Add the drained chickpeas, chopped sun-dried tomatoes, and smoked paprika, stirring gently until the chickpeas turn slightly crispy and golden brown.

Lower the heat to medium/low. Carefully remove half of the chickpeas from the skillet to create small holes for the eggs. Drizzle some of the flavorful oil from the sun-dried tomatoes into each hole.

Crack one egg gently into each hole. Cook for 3-5 minutes, basting the eggs with the warm oil from the pan for even cooking. Return the remaining chickpeas to the skillet around the eggs to reheat.

Season the eggs with salt and pepper to taste. Slide a spatula beneath the eggs, lifting them along with the chickpeas onto a warm plate. Serve immediately.