Traditional recipes

One-Skillet Creamy Chickpeas with Eggs and Prosciutto

One-Skillet Creamy Chickpeas with Eggs and Prosciutto

A fragrant and spicy tomato-cream bath gives humble chickpeas a taste of the good life in this weeknight dinner recipe.


  • 2 Tbsp. extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 sprig rosemary (optional)
  • 1 15-oz. can chickpeas, rinsed
  • 1 tsp. sweet smoked paprika
  • Kosher salt, freshly ground pepper
  • 4 thin slices of prosciutto
  • Flaky sea salt (optional)

Recipe Preparation

  • 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.

Reviews SectionRockstar weeknight dinner. Good flavor (we bumped up the paprika and tomato paste). Needs some sort of acid to go with and cut the richness. Fresh tomatoes worked well. We ate it with some toasted country loaf.cbruettSalt Lake City, Utah07/16/20I double the recipe after making this the first time and not realizing it was for 2 people. I also pop the dish under the broiler to set the eggs at the end, so they aren’t as runny.Easy weeknight meal and wonderful flavors.Wow, and incredibly easy and delicious weeknight meal. The amount of cream seemed a bit shocking for 2 servings, but was so tasty. Next time might either solely use half & half, of cut the cream with it. Definitely a keeper!AnonymousSeattle 04/23/20The best! I've made this probably 7 times since I found the recipe. I've made it with the suggested heavy cream, coconut cream, and coconut milk. All were delicious. This is going to stay in my rotation for a long time to come!AnonymousPhiladelphia04/01/20This warming, super-simple dish has just accelerated to a feature mid-week meal in our household and it won't be going anywhere any time soon! Involving minimal prep and no time at all from fridge to plate, it was awesome. Easy to pair with potato wedges to beef it out for hungrier folk or to dilute with some stock for a soupy feel too.grace.kennyEngland03/10/20This literally takes 10 minutes and with little prep. The sauce tastes exactly like chicken tikka masala sauce at like a mediocre Indian place. But, in a good way if you know what I mean. Loved this and made it twice in the same day.SrAsparagusOakland, CA12/04/19This is incredibly delicious. I used half and half and a bit of Greek yogurt instead of cream, and added cayenne and harissa for a bit more spice. Make this immediately!AnonymousBerkeley, CA10/06/19This is so excellent. I admit, I made a couple of tweaks.. I added some shallots and Harrisa and a bit more heavy cream since I wanted to simmer it al together to make it a bit more homogeneous and braised some kale to make it a whole meal. But man, the prosciutto really makes this dish pop. So good!kermitologyCalgary05/13/19Really loved this recipe. I sautéed the garlic with shallots also added some chicken broth, not as much heavy cream. I agreee, more tomato paste is needed. I also added a bit of lemon juice to add a bit more sourness.This recipe is a hit! Would double the tomato paste and add a bit more cream, I think, to have more liquid for poaching and for the bread, but this was super easy and delicious.This is the first recipe I made from Bon Appétit and now it's part of my diet forever.It's real simple, real fast and of course absolutely delicious. I'm a vegetarian so I skipped the prociutto, corrected the salt (because prociutto is quite salty) and served with white rice Lima we eat everything with rice. Highly recommend. Life changer.mariaboadac1347Lima, Peru03/19/19This is one of my favorite fast/easy/delicious go to recipes. I serve it over rice for a filling dinner. And I crisp the prosciutto in the oven and crumble it on top. Scrummy!AnonymousNew Jersey03/13/19Very tasty, as well as fast and easy! It's extremely rich with all that cream--for me, serving with a side salad is a must, for some freshness. (we also used fresh cilantro on top instead of the rosemary, and liked it.) It's tempting to stuff yourself bc this is so good but be warned, you will feel gross afterwards.Great recipe! I made it as written and it was delicious. A few things to note: 1) mind the size of your pan--I used a large one and by the time my eggs poached, quite a bit of the sauce had cooke down. Medium pan (as per the directions) would have yielded a saucier dish. 2) take the time to "peel" your garbanzo beans--that transculent layer just muddles as pretty classy dish. 3) use LOTS of black pepper--it does not make it crazy spicy--just adds a nice layer of flavor. Serve immediately as sauce will congeal pretty quickly. So so good!Christianna Davistacoma, wa 03/13/18I made this as written except for the prosciutto, which I substituted for bacon. I made this as a breakfast dish, in sort of a shakshuka motif. It was very tasty. I will make this again,❤️ LOVED it and Made it AS written ....because if you change this, change that, substitute this and add that, you aren’t making THIS recipe. Sorry, but why use a recipe if you’re NOT interested in that recipe or the recipe includes everything you don’t eat?!?! As for me... I pick recipes that have ingredients I like, I use and I eat or I don’t make it🤦🏼‍♀️ But then again, there’s not much an EC doesn’t eat....flahurricanePalm Beach, Florida 03/03/18To the comments above about cream substitutes and calories - I used lowfat cottage cheese and a little water instead of cream to up the protein, down the calories. Worked really well, and I think it helped give the dish stronger flavor. Cooked purple carrots, small tomatoes and the carrot top greens in with it too. Fantastic - so tasty.AnonymousGlenwood Springs, CO02/28/18I LOVED this recipe, but I did make some adjustments! Since I am sensitive to lactose, I subbed coconut milk for the heavy cream and let it cook a little longer. I also added chopped mushrooms, and at the end sprinkled feta on top of the eggs. In addition, I seasoned with a little curry powder and cayenne as well. The recipe is right, you need a lot of pepper. It was delicious and didn't need any starch.KalinaNewmanBoston02/26/18Really tasty but if you are watching your weight, keep in mind this is about 1000 calories a serving. I will be modifying it in the future to cut the calories a bit.AnonymousMadison, WI02/21/18

Watch the video: Molly Makes Mushroom Carbonara. From the Test Kitchen. Bon Appétit