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Red Curry Chickpea Shakshouka

Red Curry Chickpea Shakshouka

Create Cooking Challenge 2016 winner Jaime Isobe puts a Thai-influenced twist on a poached egg dish that has deep roots in Israeli, North African, Tunisian, and Moroccan food cultures.

Recipe 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 paste
  • - 28 oz 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

Recipe Instructions

- 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.