Onions, bell peppers, jalapeños, tomatoes, and chickpeas simmer into a delectable, spicy poached egg masala skillet with a twist, topped with creamy ripe avocado slices and fresh cilantro.
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Looks Familiar?
If you haven't noticed, this egg masala dish is inspired by shakshuka, where eggs are poached in a harissa (spicy pepper paste) sauce and served with bread. I also have a similar recipe.
Check out my Harissa Egg Toast with Feta Cheese and Olive Oil post. It's so delicious and a quick way to make a great breakfast. I love this method so much that I have started using it for most of my breakfasts.
This chickpea and egg masala dish is packed with protein and a great way to start the day! For instance, you have chickpeas, eggs, and yogurt in one meal and plenty to go around. And there's nothing like runny yolk on a crispy piece of bread. You have to try this out!
If you love curries, try my Roasted Chicken Chickpeas and Vegetable Curry and Curry Lentil Turkey Stew recipes. You must also try the viral Piquant Chorizo Beans and Eggs Skillet.
But if you are looking for more egg recipes, try the Healthy Poached Egg Avocado Rainbow Tuna Salad, filled with crunchy vegetables in a savory, tangy sauce.
Recommended Reads:
Ingredients with Steps
To begin, I recommend pulling out the Greek yogurt and letting it sit at room temperature. Add it to a hot dish, and tempering it will prevent curdling from the drastic temperature change. I also have tips below on the recipe card to get you started. Then, sauté the onions, bell peppers, jalapeños, and garlic in avocado oil. You can also use olive oil, whichever you prefer.
Depending on your heat level preference, you can keep or discard the seeds and pith from the jalapeños. For example, the heat is contained in the pith, the white flesh of the pepper. Learn more in Prepping Chili Peppers.
Then, you'll add the chopped tomatoes for acidity and richness. Next, add the tikka masala paste and brown sugar, cook with the vegetables, and stir well. Then, mix the yogurt with cornstarch and a spoonful of hot, sautéed vegetables to stabilize it.Add the chickpeas, season with salt and pepper, mix well, and make holes for the eggs. Then, cover and simmer until the eggs are poached. Finally, serve with sliced avocado, fresh cilantro, crispy bread, flatbread, naan, or basmati rice.
Serving Sides Suggestions
- Naan or toasted Ciabatta Bread
- Cooked basmati white or brown rice
Substitutions
- Plain Greek Yogurt - You can use coconut milk instead of plain Greek yogurt for this egg masala recipe. Additionally, if you use coconut milk, use ¼ cup. I like the yogurt's tartness and the eggs' creaminess, which makes this a great combination.
- Again, if you add coconut milk instead of yogurt, it will not be as tart, and the flavor will still be spicy but with a more buttery, mellow background.
Change Heat Level - Modify the egg masala skillet recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Equipment
Medium Sauté Pan - Used for making the chickpeas and egg masala recipe. Because it's wide enough to sauté and deep enough to simmer the vegetables and poach the eggs, like the All-Clad HA1 Hard Anodized Nonstick Sauté Pan with Lid.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. Because it's all silicone, it's easy to throw in the dishwasher and should last a long time. It is well-made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, but it has not yet. Just be careful with it around blades. I made this mistake and have a small snip on mine, but it hasn't cracked around it. So it's still holding well. Also, choose a color other than white if you want a consistently clean look; my white one is slightly stained.
My Review: I absolutely love my All-Clad HA1 Hard Anodized Nonstick Fry Pans! I have two essential sizes, and they make cooking so much easier. The larger pan is perfect for dishes like chicken cutlets or stir-fries, while the smaller one is ideal for delicate tasks like making sauces, frying potstickers, or whipping up egg dishes. I’ve been a loyal All-Clad fan for years. They’ve been my go-to brand since my time working in commercial kitchens. Their durability and performance are unmatched, and I love that they’re USA-made and have been around for so long. These pans are no exception; they heat evenly, clean up effortlessly, and are incredibly reliable.
My Review: I absolutely love this All-Clad D3 4-Quart Stainless Steel Sauté Pan. It’s a professionally trusted workhorse in my kitchen. From its sleek, classic design to its even heat control, this pan makes cooking feel effortless. It’s oven- and broiler-safe up to 600°F and still dishwasher-safe, which is a huge win for easy cleanup. None of my All-Clad pans are going anywhere; they're built to last a lifetime and then some. If you're serious about quality cookware, this sauté pan is worth every penny.
Storage
- Refrigerator - To store in the fridge, place the egg masala dish in a shallow 2-inch container to cool quickly. Then, store in an air-tight sealing container. The meal will last up to two days.
- Freezer - I do not recommend freezing this recipe; reheating the egg masala dish may overcook the eggs. However, follow the refrigeration process mentioned above. Then, you can place it in the freezer in a labeled, airtight container.
Cooking Tips
Let the eggs simmer, not boil, for four minutes without disturbing them for perfect poached eggs.
For the tikka masala paste, I used and recommend Patak's Tikka Masala Medium Curry Paste or the highly rated Kevin's Natural Foods Tikka Masala Sauce. Patak's version is thicker, not a sauce. You'll use a couple of tablespoons of this for the dish. It will also give it that stewed-for-hours taste.
Frequently Asked Questions
Tikka means something like "spicy pieces" in Hindi, and masala refers to a blend of spices in curries. For example, the most popular dish in this category is Chicken tikka masala: chicken pieces cooked with masala spices, coconut cream, and tomato paste.
Interestingly, Indian expats and migrants in the UK may have developed this dish, possibly resembling butter chicken from Northern India.
Alternatively, two Punjabi Hindus from Peshawar, Kundan Lal Jaggi and Kundan Lal Gujral, created butter chicken in the 1950s using fresh tomatoes and leftover tandoori chicken pieces with butter.
Both were chefs and restaurateurs in New Delhi.
Indian Recipes
Looking for other Indian-inspired recipes like this? Try these:
- Indian Cooking Techniques That Changed How I Think About Food
- Fresh Cranberry Ginger Chutney | Quick and Easy
- Quick Spicy Potstickers | Chili Momo Tibetan Style
- Best Fragrant Creamy Potato Coconut Curry Fish Soup
Vegetarian Recipes
Looking for other vegetarian recipes like this? Try these:
- Massaged Kale Salad with Cabbage, Carrots, and Radishes
- Ras El Hanout Roasted Vegetables with Red Beet Hot Honey Glaze
- How to Make and Roast Cauliflower Steaks
- Cheesy Au Gratin Potatoes with Sharp Cheddar and Nutmeg
📖 Recipe
Masala Chickpeas and Egg Curry
Ingredients
- 2 tablespoons avocado oil
- ½ small onion diced
- ½ small green bell pepper diced
- 1 jalapeño diced
- 2 cloves garlic minced
- ½ cup tomatoes diced
- 2 tablespoons tikka masala paste
- ¾ cup plain Greek yogurt room temperature
- 1 teaspoon brown sugar
- 1 cup canned chickpeas
- kosher salt and ground black pepper to taste
- 4 large eggs
- 1 avocado sliced
- ¼ cup cilantro leaves
Equipment
Instructions
- Prepare the Base: Heat avocado oil in a medium sauté pan over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 2 minutes until slightly softened. Stir in minced garlic and cook for 30 seconds until fragrant. Add diced tomatoes and cook for another minute, allowing them to soften.
- Build the Masala Sauce: Stir in the tikka masala paste and cook for 1 minute to release its flavors. Reduce heat to medium-low. Gradually stir in the room-temperature yogurt until smooth. Ensure the sauce simmers gently; avoid boiling to prevent curdling. Add chickpeas and brown sugar. Season with salt and pepper to taste. Simmer for 2-3 minutes to warm through and meld flavors.
- Poach the Eggs: Create four small wells in the sauce and crack an egg into each. Cover the pan and cook for 3-4 minutes, until egg whites are set but yolks remain slightly runny (or to your desired doneness).
- Garnish and Serve: Remove from heat. Top with sliced avocado and fresh cilantro. Serve hot with warm naan, roti, or steamed rice if desired.
Video
Notes
Chef's Tips
- Yogurt Swap: For a dairy-free version, substitute ¼ cup coconut milk. This will give a milder, creamier flavor.
- Yogurt Handling: Always use room-temperature yogurt to avoid curdling. If in a rush, temper the yogurt by mixing in a bit of the warm sauce before adding it fully.
- Spice Level: Adjust jalapeño quantity or remove seeds for less heat.
Nutrition
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic created Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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