Charcuterie / Hors d'oeuvres

One-skillet Creamy Chickpeas with Eggs and Jambon Sec

with Sliced Jambon Sec - Sliced French-style Dry Cured Ham



8 slices Sliced Jambon Sec

​4 Tbsp. extra-virgin olive oil

4 garlic cloves, thinly sliced

2 sprig rosemary

2 15-oz. can chickpeas, rinsed

2 Tbsp. tomato paste

2 tsp. sweet smoked paprika

2 cups heavy cream

Kosher salt, freshly ground pepper

4 large eggs

Flatbread (for serving)


​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.

Recipe credits: Andy Baraghani