Ingredients

•  2 tablespoons extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1 sprig rosemary, optional
• 1 (15-ounce) can chickpeas, rinsed
• 1 tablespoon tomato paste
• 1 teaspoon sweet smoked paprika
• 1 cup heavy cream
• kosher salt, freshly ground pepper
• 2 large eggs
• 4 thin slices of prosciutto (or bacon, or neither)

Heat 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.