SPICY CREAMY CHICKPEAS WITH RUNNY EGGS AND PROSCIUTTO

Spicy Creamy Chickpeas with Runny Eggs and Prosciutto image

Provided by Andy Baraghani

Yield 2 servings

Number Of Ingredients 12

2 Tbsp. extra-virgin olive oil
2 garlic cloves, thinly sliced
1 sprig rosemary (optional)
1 (15-oz.) can chickpeas, rinsed
1 Tbsp. tomato paste
1 tsp. sweet smoked paprika
1 cup heavy cream
Kosher salt, freshly ground pepper
2 large eggs
4 thin slices of prosciutto
Flaky sea salt (optional)
Flatbread (for serving)

Steps:

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.
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.
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.