Ingredients

4 Servings

5Tbsp. plus ¼ cup extra-virgin olive oil, divided

1small onion, finely chopped

½poblano chile, thinly sliced

3ears of corn, kernels removed Kosher salt

3cups cooked chickpeas or two 15-oz. cans, rinsed

4garlic cloves, finely chopped

4large eggsCoarsely chopped dill or cilantro (for serving)

Preparation

Step 1

Heat 3 Tbsp. oil in a large skillet over medium. Cook onion and chile, stirring, until tender, 6–8 minutes. Add corn, season with salt, and cook until corn is tender, about 4 minutes. Transfer corn mixture to a medium bowl; wipe out skillet.

Step 2

Return skillet to medium heat and pour in ¼ cup oil. Add chickpeas and a big pinch of salt and smash with a spoon until evenly chunky. Cook, undisturbed, until chickpeas crisp a little on the edges, 7–9 minutes. Add garlic and cook, stirring occasionally, until garlic is softened but not browned, about 3 minutes.

Step 3

Divide chickpeas among bowls and top with corn mixture.

Step 4

Pour remaining 2 Tbsp. oil into skillet and increase heat to medium-high. Crack eggs into skillet and season with salt. Cook until whites are golden brown and crisp at the edges and set around the yolk (which should still be runny), about 2 minutes. Transfer an egg to each bowl with chickpea and corn mixture and top with dill.

Adapted from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes by Abra Berens

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