Spicy Creamy Chickpeas with Runny Eggs and Prosciutto
Spicy Creamy Chickpeas with Runny Eggs and Prosciutto is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oil in a medium skillet over medium.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.