Start by heating a tablespoon of olive oil in a non-stick skillet over medium heat.

Once the oil is hot, add the rinsed chickpeas and chopped sun-dried tomatoes to the skillet. Cook them for 2-3 minutes until they are heated through.

Create space in the center of the chickpeas in the skillet. Crack the eggs into this space.

Sprinkle salt and pepper over the eggs as desired.

Cover the skillet with a lid and let it cook for an additional 3-4 minutes. Cook until the eggs reach your desired level of doneness.

Once done, serve the dish warm and enjoy your protein-packed breakfast!