Spicy Creamy Chickpeas with Runny Eggs and Prosciutto
A luxurious Mediterranean-inspired dish featuring creamy chickpeas seasoned with paprika and garlic, topped with perfectly runny eggs and delicate prosciutto. Served with flatbread, this makes for a satisfying breakfast or brunch.
Ingredients
- •2 Tbsp extra-virgin olive oil
- •2 cloves garlic
- •1 sprig rosemary
- •1 can chickpeas
- •1 Tbsp tomato paste
- •1 tsp sweet smoked paprika
- •1 cup heavy cream
- •to taste Kosher salt and pepper
- •2 large eggs
- •4 slices prosciutto
- •to taste flaky sea salt
- •to serve flatbread
Cooking Instructions
- 1.
Heat oil in a medium skillet over medium. Cook garlic and rosemary (if using), tossing, until garlic is golden brown and rosemary crisps up slightly but isn't browned, about 30 seconds for rosemary and 2 minutes for garlic. Transfer rosemary to a plate.
2 min
- 2.
Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and lots of pepper, and bring to a simmer.
3 min
- 3.
Crack eggs into chickpea mixture and season them with kosher salt. Cover (a baking sheet works great if you don't have a matching lid) and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.
2 min
