Chickpea and yellow curry shakshuka
One pan, one jar of curry paste, and eggs dropped in at the end.
At a Glance
Story
Cover the pan loosely once the eggs go in, and take it off the heat before the yolks look done. Whites set at a lower temperature than yolks, so trapped steam above the surface cooks the tops of the whites while the bases are still gentle underneath. Left uncovered you end up driving the heat from below until the yolks are chalky waiting for the whites to catch up.
Ingredients
- 2 eggs
- 1 × 15 oz can chickpeasdrained and rinsed
- 1 × 8 oz can tomato sauce
- 4 oz grape tomatoeshalved
- 3 oz baby spinach
- 1 red onionsmall diced
- 2 tsp gingerpeeled and finely chopped
- 1 tbsp yellow curry pasteMae Ploy, and it is saltier than it looks. Salt at the end, not the start
- ¼ cup heavy cream
- olive oilsalt, pepper
Method
A curry paste doing the job of a spice shelf. One pan, thirty minutes, and it is a good deal better than the sum of it.
- Medium nonstick pan, a drizzle of oil, medium-high. Onion and ginger, seasoned, 2 to 3 minutes, until they soften.
- Curry paste in, as much as you want, 30 seconds to a minute, stirring until it smells like something.
- Chickpeas, seasoned, 1 to 2 minutes. Then the tomato sauce, the halved tomatoes and ½ cup of water. Season and cook 2 to 3 minutes, until it tightens slightly.
- Spinach and half the cream, 30 seconds to a minute, until the spinach collapses. Taste and season properly. This is the last chance to fix it.
- Make two wells with a spoon and crack an egg into each. Season. Cover loosely with foil and cook 4 to 5 minutes, until the whites are set and the yolks still move.
- Off the heat, stand 2 minutes, then the rest of the cream drizzled over.
Bread is not listed and is obviously required.
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