Ingredients
2 tablespoons of extra-virgin olive oil
2 garlic cloves, thinly sliced
1 sprig rosemary (optional)
400g can chickpeas, rinsed
1 tablespoon tomato paste
1 teaspoon sweet paprika
1 cup heavy cream
2 large eggs
4 thin slices prosciutto
salt and pepper, to taste
Method
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. Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer.
3. Crack eggs into chickpea mixture and season them with salt. Cover (a baking sheet works great if you don’t have a matching lid) and cook until egg whites 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 if desired.
Serves 2
Cook time: 20 minutes
