In a large nonstick skillet, heat over medium heat. Add drained and dried chickpeas along with chopped sun-dried tomatoes and smoked paprika. Stir everything to combine for about 5 to 7 minutes, until the chickpeas are slightly crispy and golden brown.

Reduce the heat to medium-low. Gently remove half of the chickpeas from the skillet, creating two small spaces for the eggs. Pour a splash of oil from the sun-dried tomatoes into each hole, letting it coat the skillet.

Crack two large eggs directly into the spaces created among the chickpeas. Cover the skillet and cook for 3 to 5 minutes, until the egg whites are set but the yolks remain runny.

Once the eggs are cooked to your liking, remove the skillet from the heat. Transfer the Chickpea Fried Eggs to a plate and serve immediately.