Breakfast of champions

#Creamy chickpeas and eggs serves 2

Ingredients:

• 1 15oz can of chickpeas, drained
• 3oz of thinly sliced deli meat, torn into bite size pieces (I like prosciutto)
• 4 eggs
• A dozen grape or cherry tomatoes, halved
• 1 6 oz can tomato paste
• 1 cup heavy cream
• 2 cloves garlic, thinly sliced. Or more, let’s face it, garlic is the only thing worth living for.
• 1 tbsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 2 sprigs rosemary
• White rice or naan for serving

Process:

1. heat olive oil over medium heat in a large skillet, add garlic and rosemary and stir fry to infuse oil until garlic becomes fragrant and rosemary crisps up a bit. Remove rosemary sprigs to a paper towel to drain.

B) add in chickpeas a stir fry in the infused oil for a minute. Add tomato paste and paprika, stirring until chickpeas are well coated.

III) add tomatoes and heavy cream, stirring until well incorporated. Simmer until sauce thickens just a bit.

iv) Form four divots evenly spaced around the skillet, and crack an egg into each, being careful not to break the yolk.

E) oh fuck you broke one of the yolks, oh well, no turning back now. Generously salt and pepper each egg, and the surrounding sauce.

6. cover the skillet and allow eggs to simmer and steam until the whites have set but the yolks are still somewhat runny

6.5) you forgot to do something with the deli meat. Sprinkle that shit over the top of everything real quick.

7. carefully spoon out eggs and chickpea/tomato mixture over starch I’ve your starch of choice.

8. get more of that sauce on there, it’s yummy af. Garnish with crispy rosemary leaves.

9. weep over your breakfast, knowing that this is as good as your day will get. Plus the added salt helps.