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A rich and punchy Caribbean green curry paste is made with fresh herbs like cilantro, and parsley, forming a bright green and herbaceous base for simmering canned chickpeas. The chickpeas soak up the green curry sauce and are cooked until tender with a slight bite. Chef Gregory Gourdet uses black pepper and habanero, a quintessential Caribbean combination that lends both flavor and heat. Serve with a crisp and refreshing cucumber salad scattered on top and big pieces of toasted bread. Cook your eggs all the way through or keep them jammy eggs to make it the perfect breakfast—or dinner.  

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4 servings

Curry paste


cup extra-virgin olive oil


Tbsp. curry powder


Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

tsp. black peppercorns


bunch cilantro


small bunch parsley


scallions, trimmed


3″ piece ginger, peeled, cut into 1″ pieces


small Scotch bonnet or habanero chile, stem removed

Chickpeas and assembly

Zest and juice of 1 lime


small cucumbers (such as Persian), thinly sliced


Tbsp. chopped cilantro


tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more


Tbsp. extra-virgin olive oil


15-oz. can chickpeas, rinsed


large eggs

Lime wedges (for serving)


  1. Curry paste

    Step 1

    Blend ½ cup extra-virgin olive oil, 1 Tbsp. curry powder, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1½ tsp. black peppercorns, ½ bunch cilantro (stems and all), ½ small bunch parsley (stems and all), 3 scallions, trimmed, one 3″ piece ginger, peeled, cut into 1″ pieces, and 1 small Scotch bonnet or habanero chile, stem removed, in a blender until mixture comes together into a smooth paste. Set curry paste aside.

  2. Chickpeas and assembly

    Step 2

    Preheat oven to 450°. Toss zest and juice of 1 lime, 2 small cucumbers (such as Persian), thinly sliced, 2 Tbsp. chopped cilantro, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Set cucumber mixture aside.

    Step 3

    Heat 3 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium. Add reserved curry paste and cook, stirring occasionally, until oil separates and curry is fragrant, about 5 minutes. Add one 15-oz. can chickpeas, rinsed, to pan and stir to coat in curry paste. Add 1 cup water and mix to combine (mixture should be saucy). Bring to a simmer, then remove from heat.

    Step 4

    Make 6 divots in mixture with a spoon and crack 6 large eggs into divots. Season eggs with salt. Transfer skillet to oven and bake, uncovered, until egg whites are set but yolks are still runny, about 5 minutes. Remove pan from oven.

    Step 5

    Top chickpeas and eggs with reserved cucumber mixture and serve with lime wedges for squeezing over.

How would you rate Curried Chickpeas and Baked Eggs?

  • So delicious. We made the recipe as directed. If serving 4 people for dinner I would increase the chick peas to 2 cans and use 8 eggs.

  • Holy moly this was great! Made it twice in the first week of trying it – once not following directions to heat on the stove first because I wasn’t sure we’d like it, so baked smaller portions in ramekins with ~1/2 the water and the eggs took forever (duh, the curry wasn’t hot yet) – but still delicious. Made it again as directed in the cast iron with full cup of water and heating the on stove first per the directions, took recommended time get that perfectly runny yoke, although we kinda liked the curry a bit drier. Thanks to the talented chef who created/shared this recipe. This one is going in our regular rotation.