Spicy Cream Chick Peas with Runny Eggs and Prosciutto

Credit to Epicurious

• 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)

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.