|½ cup||Pastene Extra Virgin Olive Oil, divided|
|1||small onion, finely chopped|
|1||jalapeño pepper, seeds removed and thinly sliced|
|4||ears of corn, kernels cut off the cob or 4 cups frozen corn|
|2||14 oz cans Pastene Chickpeas, drained and rinsed|
|2 tsp||Pastene Minced Garlic|
|¼ tsp||kosher salt, plus more to taste|
|1 tsp||dried thyme|
Prep time: 10 minutes | Cook Time: 25 minutes
- Heat ¼ cup oil in a large skillet over medium heat. Cook onion and pepper, stirring, until tender, 6-8 minutes. Add corn, salt to taste, and cook until corn is tender, about 4 minutes. Transfer corn mixture to a medium bowl.
- Return skillet to medium heat and pour in ¼ cup oil. Add chickpeas and ¼ tsp salt and thoroughly mash with the back of a spoon. Once mashed, cook, undisturbed, until chickpeas crisp a bit around the edges, about 8 minutes. Add garlic and cook, stirring occasionally, until garlic is softened but not browned, about 3 minutes.
- Divide chickpeas among 4 low bowls and top with corn mixture.
- Melt the butter in the skillet on medium heat. Crack eggs into skillet. Cook until over easy, about 2-3 minutes. Place an egg in each bowl on top of the corn mixture and top with thyme and salt to taste.