1-Cook Chickpeas: Cook Chickpeas: Drain and pat dry 1 15-oz can chickpeas, then add them to a large nonstick skillet with ¼ cup sundried tomatoes packed in oil, 1 tsp smoked paprika, and a splash of the oil from the jar of sun-dried tomatoes. Cook over medium heat for 5 to 7 minutes, or until chickpeas are a little crispy.
2-Make Holes: Make Holes: Reduce heat to medium/low. Remove half of the chickpeas from the pan. Arrange a hole in the chickpeas for two eggs. Drizzle a splash of oil from the jar of sundried tomatoes into each hole.
3-Cook Eggs: Cook Eggs: Crack an egg into each hole, then cook for 3 to 5 minutes, basting the eggs with oil from the pan as you cook to help the tops cook. Repeat for the remaining chickpeas. Season with salt and pepper before serving. Happy eating!