Crispy Chickpea and Tomato Hash with Eggs

Drain and rinse the chickpeas. Pat completely dry with paper towels — moisture is the enemy of crispiness.

Core and dice the tomatoes into rough half-inch pieces.

Peel and dice the yellow onion into similar-sized pieces as the tomatoes.

Crack the eggs into individual small bowls or ramekins. Keep them close.

Heat a cast iron skillet over high heat for two full minutes. Add the olive oil and let it shimmer.

Add the dried chickpeas in a single layer. Do not stir. Let them sear undisturbed for 4-5 minutes until golden brown and blistered on the bottom. Season with half the salt.

Push chickpeas to the perimeter. Add the diced onion to the center. Cook 3 minutes until softened and starting to color.

Add the tomatoes and remaining salt. Stir everything together. Let the tomatoes release their liquid and come to a vigorous simmer.

Reduce heat to medium. Cook 8-10 minutes, stirring occasionally, until the tomatoes break down into a thick, jammy sauce that coats the chickpeas. Season with black pepper. Taste and adjust salt.

Using a spatula, make four wells in the hash, spaced evenly apart. The wells should reach the bottom of the pan.

Reduce heat to medium-low. Carefully slide one egg into each well. Season each egg with a pinch of salt.

Cover the skillet with a lid or foil. Cook 4-5 minutes until the egg whites are fully set and the yolks still have a slight wobble when you gently shake the pan.

Remove from heat. Serve immediately directly from the cast iron with crusty bread or flatbread alongside.