In a nonstick skillet, heat a drizzle of olive oil over medium heat. Add the rinsed and drained chickpeas, chopped sundried tomatoes, and smoked paprika. Sauté for 5–7 minutes until golden brown.

Reduce heat to medium-low and carefully remove half of the chickpeas from the skillet. Create small holes in the remaining chickpeas and drizzle oil into each hole.

Crack a large egg into each hole. Cook for 3–5 minutes, basting with leftover oil, until whites are set and yolks are runny. Season with salt and pepper before removing from heat.