Masala Chickpeas and Egg Curry
A flavorful one-pan dish featuring tender chickpeas simmered in a tangy, spicy masala sauce, topped with perfectly poached eggs, creamy avocado slices, and fresh cilantro.
Servings 4 servings
Calories: 289kcal
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
Calories: 289kcal | Carbohydrates: 16g | Protein: 13g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 196mg | Potassium: 511mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1795IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 2mg
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