This recipe is so easy you could make it with your eyes closed. But, you know what? It’s VERY DANGEROUS to cook with your eyes closed. And people should really stop describing recipes this way. So, how about this: This recipe is so easy you could make it with your eyes open but, like, just-woke-up, sort-of-groggy open. You only use one pan. There’s less than 10 ingredients. And it comes together in only 15 minutes. Alright, let’s do this.
First, throw a sprig of rosemary and thinly-sliced garlic in hot oil. (Very cool way to make your kitchen smell like a Diptyque candle.) When the rosemary gets crisp (but not brown) remove it and set aside on a plate. Keep the garlic going for about two minutes. Next, add in the chickpeas, tomato paste, and paprika. Stir, stir, stir for one minute. Then add in one cup of heavy cream—record scratch freeze frame—yep, there’s a lot of cream going in here but if you don’t use all of it you will regret it. Okay, back to the recipe.
Once you’ve got a simmering tomato jacuzzi going on, drop your eggs in, season with salt, and cover. Hot tip: if you don’t have a matching lid, use a baking sheet. Improv stresses me out… except when it’s in the kitchen. When the white parts of your eggs are set but the yolks are still runny (this took about three minutes for me), remove the pan from heat. You’re almost done.
Now this is my favorite recipe instruction. “Drape prosciutto around eggs.” Wow. Will do. And if you’re like me, you’ll spend an inordinate amount of time trying to get really pretty ripples and folds (it’s called fashion sweetie, look it up!). Finally, crumble your crispy rosemary on top of everything and sprinkle with sea salt and pepper. Alright, you’re ready. Or are you? For a real standing-ovation finale, serve this with some flatbread. I bought naan and then warmed it up over a burner to get some extra char. You’re going to want this for Sopping Purposes later. And that’s it! Easy, right? Just please make it with your eyes open.