SPICY CREAMY CHICKPEAS WITH RUNNY EGGS & PANCETTA

Steps:

• Heat oil in a medium skillet over medium. Cook garlic, pancetta 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 and pancetta. Transfer rosemary to a plate.
• Add chickpeas, tomato paste, Sambal Oelek, and paprika to skillet and cook, stirring often, until coated, about 1 minute. Mix in cream, season with kosher salt and pepper to taste, and bring to a simmer.
• Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat. Crumble rosemary on top.