Creamy Chickpeas with Eggs and Proscuitto

It’s the middle of winter and you want something decadent for a weekend breakfast, but it’s too cold and rainy and let’s face it — depressing, to go out. Spring is but a few weeks away but until then, you need something to cheer you up. Adapted from Bon Appetit, I made this easy one-skillet brunch one morning when it was blissfully sunny enough to sit outside and take in the vitamin D. If you stare hard enough, the egg sort of looks like the sun. ¯\_(ツ)_/¯

I served this with Iranian barbari bread to soak up the creamy tomato sauce, but any flatbread will work just fine.

Creamy chickpeas with eggs and proscuitto

Ingredients:

2 tablespoons olive oil
1 garlic clove, thinly sliced
1 sprig rosemary
1 15-ounce can chickpeas, rinsed
1 tablespoon tomato paste
1 teaspoon paprika
3/4 cup heavy cream
Salt
Pepper
2 eggs
4 thin slices of prosciutto
Flatbread, for serving

1. Heat oil in a medium skillet over medium. Cook garlic and rosemary, stirring frequently, 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 2 minutes. 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 and cook until white parts of eggs are set but yolks are still runny, about 3 minutes. Remove from heat and drape prosciutto around eggs. Crumble rosemary on top. Serve warm with flatbread.

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