Red Curry Chickpea Shakshuka

With roots in Israeli, North African, Tunisian, and Moroccan food cultures, this delicious take on poached/baked eggs in tomato sauce is one of my favorite breakfast/brunch dishes. Recently, I've been on a curry kick and decided to marry the Thai red curry flavor profile with shakshuku. The results were incredible!

INGREDIENTS:
1 TBSP light olive oil
2 medium shallots, diced
2 jalapeños, deseeded & diced
2 cloves garlic, minced
1 inch square ginger, peeled & minced
1 TBSP red curry paste
1 TBSP tomato paster
28oz can whole San Marzano plum tomatoes
½ cup coconut milk
1 ½ cups canned chickpeas, rinsed
1 tsp fish sauce
1 TBSP chili garlic sauce
½ cup water
5 - 7 eggs
¼ cup basil

Add in the olive oil and shallots to a hot sauté pan over medium high heat. Sauté for 1 minute. Add in the jalapeños and cook for 1 more minute. Reduce the heat to medium and add in the garlic, ginger, red curry paste, and tomato paste. Toast the pastes for 1 minute stirring occasionally. 

Next, add in the crushed plum tomatoes along with the coconut milk. Add the rinsed chickpeas, fish sauce, chili garlic sauce, and water.  Bring to a simmer over high heat and let reduce until the sauce has thickened. 

Cracking 5 - 7 eggs into a ramekin one at a time ensuring there are no shell fragments and that the yolks are intact.

Using a wooden spatula, make wells in the sauce. Place an egg into each well, cover, and poach the eggs over medium heat until the whites have just set. Top with a ¼ cup chiffonade of basil.