We all thought spring was here. Then many of you woke up to snow on April 1st. That seems to me to be a particularly cruel April Fools’ Day joke.
But try as we might, we cannot control the weather. What we can control is the comfort we crank out of our kitchens while holed up inside with our sweaters on and our fireplaces going. I recommend this one-skillet wonder.
I’ll be honest, there was something about chickpeas, eggs, and prosciutto all in one dish that intrigued me–mostly in the “I’m not sure about this” kind of way. But I’m a sucker for eggs swimming in any kind of sauce–be it with beef, eggplant and Middle Eastern spices, Israeli-inspired shakshuka, or in deconstructed Swiss eggs–so the idea of that rich, velvety, creamy sauce enveloping all the other ingredients got me. I’m so glad it did.
This dish came together in a snap; so quick, in fact, that I’ll be sure to have all ingredients pre-measured and ready to go next time I make it. I had it for a weekend lunch, but it would work for any meal of the day and would be especially fantastic for a cool weather brunch with plenty of crusty bread, hot tea, chai, or coffee to keep you warm, and as many glasses of bubbly as you’d like.
You may be stuck inside desperately hoping for warmer days. I can’t change the weather for you, but at least I can help you and your family stay well fed.
With smoky paprika, salty prosciutto, runny egg yolks, and a rich, creamy base, this one-skillet wonder makes for the perfect snow day brunch that feels luxurious but comes together in a pinch.
One-Skillet Creamy Chickpeas with Eggs and Prosciutto
slightly adapted from Bon Appetit, March 2018
2 TBSP extra-virgin olive oil
1/4 c. plain whole milk yogurt
3/4 c. whole milk
2 garlic cloves, minced or pressed
1 sprig fresh rosemary
1 (15-oz.) can chickpeas, rinsed and drained
1 TBSP tomato paste
1 tsp. sweet smoked paprika
Kosher salt and freshly ground black pepper
2 large eggs
4 thin slices prosciutto
red pepper flakes, optional
French bread or flatbread, for serving
1. Heat oil in a medium skillet over medium heat. Meanwhile, stir together yogurt and milk.
2. Add garlic to skillet and cook until frgrant, about 1 minute. Add in rosemary sprig and cook 30 seconds more, until it is slightly crisp but not brown. Transfer rosemary to a plate.
3. Add chickpeas, tomato paste, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Add in milk mixture, season lightly with salt and plenty of black pepper, and bring to a gentle simmer.
4. Crack eggs into mixture and season lightly with salt. Cover (a baking sheet works well if your skillet doesn’t have a matching lid) and cook until egg whites are set and yolks are still runny, about 2 minutes. Remove from the heat and drape prosciutto around the eggs.
5. Crumble rosemary and red pepper flakes, if desired, on top and serve family style with French bread or you choice of flatbread.
yield: 2 servings