Eggs & Prosciutto for Dinner

I love eggs, and I love any time that I have an excuse to eat eggs for dinner. Eggs, Chickpeas, & Prosciutto in a Creamy Tomato Sauce was the perfect impromptu dinner. Ted and I saw this recipe, while we had prosciutto and soppressata to use up from a local salumeria called Bricco in Boston’s North End. This seems like a fitting meal, as we leave the North End for the other side of the harbor in Charlestown. We ate this as a dinner, and I added more spices and red pepper for a quick. I cut the heavy cream in half and swapped for almond milk, again, because that’s what we have on hand in our fridge. Plus, almond milk is a bit healthier than heavy cream. Pair with this bread to soak up the juices and that runny yolk. Oh, and don’t be like me and only add 7 eggs; apparently I miscounted!

Ingredients (serves 4 with 2 eggs each).

2 t olive oil
2 garlic cloves, minced
1 bell pepper, chopped
1 can (15 oz) chickpeas, drained
1 T tomato paste
1 t rosemary
1/2 t oregano
1/2 t basil
1/4 t thyme
1/2 t red pepper flakes (optional)
1 can (15 oz) diced tomatoes
1/2 c unsweetened almond milk
8 eggs
4 slices prosciutto, cut/ripped into bite-size pieces
Black pepper

Directions.

In a large sauté pan, sauté olive oil, garlic, and peppers over medium heat.
When sizzling, stir in chickpeas, tomato paste, and spices and sauté until fragrant.
Pour in tomatoes and almond milk and bring to a simmer.
Create wells with a spoon in veggie and chickpea mixture. Carefully crack eggs on top, cover, and cook until egg whites are set and yolks are done to your preference.
Drape prosciutto around eggs, remove from heat, and let sit uncovered for 2-3 min to let prosciutto mix with the juices.
Serve 2 eggs equally divided chickpeas, veggies, and sauce.
Enjoy!