Spicy Creamy Chickpeas with Runny Eggs

Or “following your gut tastes pretty damn great.” Recipe adapted from Bon Appetit. Serves 1-2 people.
  • 1 T olive oil
  • 2 garlic cloves
  • 1 T chopped rosemary
  • 1 15-oz can of chickpeas, rinsed
  • 1 T tomato paste
  • 1 t smoked paprika
  • 1 cup heavy cream
  • 2 eggs
  • 1 slice of bacon (the original recipe calls for prosciutto, which you can also use!)
  • Salt and pepper to taste
  • Flatbread (for serving — I used pita)

Fry the bacon in a medium sauce pan, then place it on a paper towel to drain. Cool the pan slightly, then add 1 T olive oil to the bacon grease. Cook the garlic for a minute, then add chickpeas, tomato paste and paprika to the pan. Stir until the chickpeas are coated in tomato, then add the cream, salt and pepper (to taste) and bring the mixture to a simmer.

Crack two eggs into the chickpea mixture and season them with salt. Cover the pan (I used a baking sheet but you can also use a lid or a piece of foil) and let the eggs cook until the white parts are set but the yolks are still runny.

Remove the pan from the heat and garnish with rosemary, salt, pepper and crumbled bacon. Serve with flatbread and enjoy.


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