Crisp the chickpeas

• Heat the oil from the sun-dried tomatoes in a frying pan over medium heat.
• Add the chickpeas, smoked paprika and chopped sun-dried tomatoes.
• Cook, stirring occasionally, until the chickpeas are golden and a bit crispy.

Crack in the eggs

• Make small holes in the chickpeas with a spoon.
• Crack an egg into each hole.
• Cook in the sun-dried tomato oil until the whites are set and the yolks are to your liking.

Serve

• Season to taste and serve straight from the pan.