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

2 servings

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)

Step 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.

Step 2

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.

Step 3

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.