Chickpea and yellow curry shakshuka

Name: Chickpea and yellow curry shakshuka
Total time: 30 min
Yield: 2 servings
Ingredients: 2 eggs; 1 × 15 oz can chickpeas, drained and rinsed; 1 × 8 oz can tomato sauce; 4 oz grape tomatoes, halved; 3 oz baby spinach; 1 red onion, small diced; 2 tsp ginger, peeled and finely chopped; 1 tbsp yellow curry paste; ¼ cup heavy cream; olive oil, salt, pepper

One pan, one jar of curry paste, and eggs dropped in at the end.

At a Glance

Time

30 min

Serves

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 paste
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.