1. Prep the Chickpeas: Drain and rinse the chickpeas thoroughly. Pour them onto a clean kitchen towel or layers of paper towels and pat them very dry. (Removing moisture is the secret to getting them crispy instead of mushy).

2. Season & Fry: Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add the dried chickpeas in a single layer.

3. Cook for 5–7 minutes, stirring occasionally, until the chickpeas are golden brown and the skins begin to blister and crisp up.

4. Add Spices: Reduce the heat to medium. Stir in the smoked paprika, garlic powder, red pepper flakes, salt, and pepper. Cook for another 1 minute, stirring constantly to toast the spices without burning them.

5. Create Wells: Use a wooden spoon to push the chickpeas around to create 2 to 4 ‘wells’ or empty spaces in the pan (one for each egg).

6. Crack the Eggs: Crack an egg into each well. Season the eggs lightly with a little extra salt and pepper.

7. Cook: Cover the pan with a lid (this helps the whites set evenly). Cook for 3–5 minutes, or until the egg whites are completely opaque but the yolks are still runny (or cook longer to your preference).

8. Serve: Remove from heat immediately. Sprinkle with crumbled feta cheese and fresh herbs. Serve warm straight from the skillet.