Creamy Chickpeas with Runny Eggs and Prosciutto

My mother is an extremely crafty woman. And I don’t mean sly, I mean she is ridiculously good at making things, and I have always aspired to her level of creativity.

When I was in first grade, she made barrettes for my hair. She’d use different types of ribbon and curl it or tie it in bows, and let me tell you I thought I was the shit because I had the coolest barrettes in all of first grade.

At some point she got into making wreaths, and we eventually had a different wreath for every month, that would go up on our front door.

And then there were the cards. Oh my gosh the cards. Normal families might send out Christmas cards every year. But my mom? My mom would make these absolutely gorgeous homemade, hand-stamped cards for every single holiday. Valentine’s cards. Easter cards. Independence Day cards. Halloween cards. I have no idea how she managed it all, but she was an absolute superwoman when it came to crafting.

This dish is soooo good.

I don’t often have prosciutto on hand so I won’t make it on a regular basis, but it took me by surprise how tasty it is.

The chickpeas add heft (and definitely make this into a healthy dish… really!), and it’s so creamy. The dish is super flavorful, but I’m not sure where the title thinks it’s getting spice from, because it’s… not. (or maybe my paprika just isn’t spicy enough?)

The prosciutto adds just enough meaty umami to make it satisfying, and you definitely want to serve this with some sort of bread to sop up the runny yolks and tomato cream sauce!

Creamy Chickpeas with Runny Eggs and Prosciutto

ever so slightly adapted from Epicurious

  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 (15oz) 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 or a baguette (for serving)
Cooking Directions
  1. Heat oil in a medium skillet over medium. Cook garlic, tossing, until garlic is golden brown, about 2 minutes.
  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.
  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. Sprinkle with sea salt, if desired, and more pepper. Serve with flatbread.

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