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Ingredients
  • 5 Tbsp. plus ¼ cup extra-virgin olive oil, divided
  • 1 small onion, finely chopped
  • ½ poblano chile, thinly sliced
  • 3 ears of corn, kernels removed
  • Kosher salt
  • 3 cups cooked chickpeas or two 15-oz. cans, rinsed
  • 4 garlic cloves, finely chopped
  • 4 large eggs
  • Coarsely chopped dill or cilantro (for serving)
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