One-Skillet Creamy Chickpeas, Eggs and Prosciutto Recipe
Im a huge fan of using sauces to poach eggs. I was surprised at how this was a new experience for folks when I initially shared my childhood version on a Tiktok LIVE. This version for a One-Skillet Creamy Chickpeas and Prosciutto Recipe takes it in a different direction but ends up just as good.
You can watch past @FoodTokTV LIVE’s on our Youtube channel here
One-Skillet Creamy Chickpeas and Eggs with Prosciutto
Ingredients
4 servings
4 Tbsp. extra-virgin olive oil
2 garlic cloves, thinly sliced
2 sprigs rosemary (optional)
2 -15-oz. cans of chickpeas, rinsed
2 Tbsp. tomato paste
2 tsp. sweet smoked paprika
1 cup heavy cream (non dairy is fine)
1 1/2 cups homemade or jarred thick tomato sauce
3/4 cup roasted red peppers
1/2 onion
Parmesan cheese
Kosher salt, freshly ground pepper
4-6 large eggs
4 - thin slices of prosciutto (or speck)
Crushed Red Pepper flakes
Flatbread (for serving) or toasted bread boats or polenta which is what I used during my LIVE
Preparation
Heat oil in a skillet over medium. Cook garlic and rosemary (if using - fennel seeds also work great for this), 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 Crushed red pepper flakes
Add you sliced onions and saute until soft
Add drained chickpeas, tomato paste, and paprika to the skillet and cook, stirring often, until the chickpeas are coated, about 1-2 minutes.
Mix in cream, and tomato sauce and stir will.
Let it simmer a few minutes, then season with kosher salt and lots of pepper, and bring to a low simmer.
Crack eggs into smaller containt and drop the in one at a time in the chickpea mixture to reduce breakage and shells
Cover and cook until white parts of eggs are set but yolks are still runny, about 2-4 minutes.
In the bottom of your plate, layer polenta (I seared mine off earlier) or toasted bread.
label on the eggs and beans, adding more sauce to the bowl
Drape prosciutto around eggs. Crumble rosemary on top and sprinkle with sea salt, if desired, and more pepper. Serve with with more polenta on the side or with breads for dipping
