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Ingredients
Curry paste
½ cup extra-virgin olive oil- 1 tablespoon curry powder
1 tablespoon Diamond Crystal kosher salt or 1 3/4 teaspoons Morton kosher salt- 1 ½ teaspoons black peppercorns
½ bunch cilantro leaves and stems
½ small bunch parsley leaves and stems
3 scallions trimmed
1 3-inch piece ginger peeled and cut into 1-inch pieces- 1 small Scotch bonnet or habanero chile stem removed
Chickpeas and eggs
1 lime zest and juice- 2 small cucumbers thinly sliced
- 2 tablespoons chopped cilantro
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton kosher salt, plus more to season eggs
- 3 tablespoons extra-virgin olive oil
- 1 15-oz can chickpeas rinsed and drained
1 cup water
6 large eggs use pasteurized shell eggs if serving with soft yolks
lime wedges for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Blend all the curry paste ingredients until smooth, including the herb stems. Keep the prepared paste nearby. Heat the oven to 450°F.
- Combine the lime zest and juice, cucumber slices, chopped cilantro and the measured topping salt in a bowl. Set aside while the chickpeas cook.
- Warm the 3 tablespoons oil in a large ovenproof skillet over medium heat. Add all the curry paste and cook for about 5 minutes, stirring occasionally, until fragrant and the oil begins to separate.
- Stir in the chickpeas to coat them with the paste, then add the water. Bring the saucy mixture to a simmer and take the skillet off the heat.
- Make 6 wells with a spoon and crack an egg into each. Season the eggs lightly with salt. Bake uncovered, checking from about 5 minutes. For ordinary shell eggs, continue until whites and yolks are firm; the egg portion should reach 160°F. If you prefer soft yolks, use pasteurized shell eggs.
- Top with the cucumber mixture and serve with lime wedges.
Notes
This is a Caribbean-inspired herb curry, rather than a Thai green curry paste recipe.
The full prepared curry paste is used in the skillet. Salt quantities specify Diamond Crystal or Morton because their volume measurements differ.
No complete timing is specified. Baking depends on the skillet, egg temperature and desired doneness.
