Smashed Chickpeas, Crispy Prosciutto, And Poached Eggs – a delicious recipe with chickpeas, olive oil, clove garlic, Handful, white wine vinegar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the chickpeas, oil, and garlic into a bowl and mash with a fork until the chickpeas are as smooth as you like. Stir in the parsley and plenty of salt and pepper. Set aside.
2
Heat a skillet (frying pan) over high heat. When hot, add the prosciutto (Parma ham) and cook for 2-3 minutes, turning halfway through, until crispy and golden. Remove from the heat and keep warm.
3
To poach your eggs, bring a large pan of water to a boil. Pour about 1 tablespoon vinegar into a small glass or ramekin, swirl the vinegar around the glass to coat the sides, then pour out the excess and discard. Crack and egg into the glass. Stir the boiling water to create a whirlpool, drop the egg into the center, and cook for 3 minutes (for a runny yolk). Remove the egg with a slotted spoon, drain on paper towels, and keep warm while you cook the remaining eggs.
4
To serve, pile a generous amount of smashed chickpeas onto a plate, top with a couple of pieces of crispy prosciutto and a poached egg, drizzle with olive oil, and season with black pepper.
361
kcal
Calories
27
g
Fat
15
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (15-oz/400g) cans chickpeas, drained and rinsed, 4 tablespoons olive oil, plus extra for drizzling, 1 clove garlic, chopped, Handful flat-leaf parsley, finely chopped, and more.
Yes, Smashed Chickpeas, Crispy Prosciutto, And Poached Eggs falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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