Tuesday, March 13, 2018

Spicy Creamy Chickpeas with Runny Eggs and Prosciutto

This was so darn good. The recipe is from Bon Appetit. I did make some changes. No heavy cream and I did not have fresh rosemay.

This is my take on the recipe which got rave reviews!!

2 Tbsp. extra-virgin olive oil
1 15-oz. can chickpeas, rinsed
1 Tbsp. tomato paste
1 tsp. sweet smoked paprika
Kosher salt, freshly ground pepper
2 large eggs
4 thin slices of prosciutto
Flaky sea salt

Heat oil in a medium skillet over medium. Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. 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. Sprinkle with parsley, and sea salt, if desired, and more pepper. Serve with Focaccia.

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