Drain and pat dry one can of chickpeas. In a large skillet, add chickpeas, sundried tomatoes, and smoked paprika. Sauté for 5-7 minutes until golden and crispy.

Lower heat and remove half the chickpeas, creating holes. Drizzle oil from the sundried tomato jar into each hole.

Crack an egg into each hole and cook for 3-5 minutes, basting the egg whites with oil until cooked to your liking.

Slide the Chickpea Fried Eggs onto a plate and serve immediately.