Eggs with Prosciutto and Chickpeas

A fragrant and spicy tomato-cream bath gives humble chickpeas a taste of the good life in this weeknight dinner recipe.

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

To Serve:
flatbread

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.

Makes 2 servings.