Chickpeas and Egg Masala Skillet

Onions, bell peppers, jalapenos, tomatoes, and chickpeas are simmered to create a delectable spicy poached egg masala skillet with a twist and topped with creamy ripe avocado slices and fresh cilantro.

Looks Familiar?

If you haven't noticed, this egg masala dish is inspired by the Shakshuoka dish, 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 to use it to make most of my breakfasts.

This chickpeas 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, I suggest you try my Roasted Chicken Chickpeas and Vegetable Curry and Curry Lentil Turkey Stew recipes. In addition, you must 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.

Ingredients and Instructions

To begin with, I recommend you pull out the Greek yogurt and have it sit at room temperature. You will be adding 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, saute the onions, bell peppers, jalapenos, and garlic in avocado oil. However, you can use olive oil as well, whichever you prefer.

Depending on your heat level preference, you can keep or discard the seeds and pith for the jalapenos. For example, the heat is contained in the pith, the white flesh of the pepper. Then, you'll add the chopped tomatoes for acidity and richness.

Afterward, add the tikka masala paste and brown sugar to cook with the vegetables and stir well. Then, the yogurt will be mixed with cornstarch and a spoonful of hot sauteed vegetables to increase its stability.

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.

See the egg masala skillet recipe card for quantities.

Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.  In addition, some related detailed steps can be found there.

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 a ¼ cup. For one thing, I like the yogurt's tartness and the eggs' creaminess, making 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 Saute Pan - Used for making the chickpeas and egg masala recipe. Because it's wide enough to saute 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 - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, you can place the egg masala dish in a  shallow 2-inch container to cool down 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.

Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food.  For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.

Frequently Asked Questions

Indian Recipes

Looking for other Indian-inspired recipes like this? Try these:

Vegetarian Recipes

Looking for other vegetarian recipes like this? Try these:

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Masala Chickpeas and Egg Curry

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Author: Maika

Onions, bell peppers, jalapenos, tomatoes and chickpeas cooked in a tangy and spicy masala curry sauce, finished with poached eggs and topped with creamy ripe avocado slices and fresh cilantro.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Servings 3

1x2x3x

Course: Vegetarian

Cuisine: Indian, South Asian

Keyword: breakfast, vegetarian, gluten-free, summer, stove top, winter, fall, spicy, 20 minute meal, eggs, pollotarian, saute pan,

Calories: 457.38kcal

Ingredients

• 2 tablespoons avocado oil
• ½ cup onions small diced
• ½ cup green bell pepper small diced
• ¼ cup jalapenos small diced
• 2 cloves of garlic minced
• ½ cup tomatoes small diced
• 2 tablespoon tikka masala paste
• ¾ cup plain greek yogurt room temperature
• ½ teaspoon cornstarch
• 1 teaspoon brown sugar
• 1 cup canned chickpeas
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 large eggs
• 1 avocado sliced
• ¼ cup cilantro leaves

Equipment

• Medium Saute Pan

Instructions

• Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
• Note: Have the yogurt sit out to reach room temperature.
• Sweat the Vegetables: Heat the oil in a medium saute pan on medium. Then add the onions, bell peppers, and jalapenos and combine well. Saute for about 1 minute to allow the vegetables to become halfway tender.
• Add the garlic and combine well, sauting for another 30 seconds. Then add the tomatoes, mix well, and saute for 1 minute to allow the tomatoes to break down.
• Add the Curry: Add the tikka masala paste and combine well; saute for 1 minute to allow the curry paste to seep into the vegetables. Then add the cornstarch and 1 tablespoon of the hot vegetables into the room-temperature yogurt in a small mixing bowl and mix well.
• Simmer the Yogurt: Reduce the heat to medium-low heat, add the yogurt mix, and combine well. Make sure it gently simmers and does not boil. Then add the chickpeas and brown sugar and combine well.
• Poach the Eggs: Make a well in 1 of the corners of the curry to add an egg. Repeat this process for all the eggs, having at least a half-inch space for each egg.
• Cover and cook for 3 to 4 minutes. The egg white would be cooked through to check for readiness, but the egg yolk should have a white film over it and jiggle when you gently shake the pan.
• Serve: Remove immediately from the stove, add avocado slices, and garnish with fresh cilantro leaves.

Video

Notes

Plain Greek Yogurt VS Coconut Milk - You can use coconut milk instead of plain Greek yogurt for this recipe. Additionally, if you use coconut milk, use a ¼ cup. I like the yogurt's tartness and the eggs' creaminess, making this a great combination. To clarify, 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.

Adding Yogurt to Hot Foods Trick - It is a little tricky to add yogurt to a hot sauce; it may curdle. If you add yogurt, I highly suggest the yogurt is at room temperature (around 20 degrees Celsius or 68 degrees Fahrenheit) to get started. If you don't have time, bring it up to room temperature. Add a teaspoon of the hot ingredients into the yogurt and mix it well, then do it again until the yogurt is warm to the touch. Then pour the yogurt mixture into the chickpea mixture and combine well. Baking Keads, LLC suggests mixing cornstarch into the yogurt to prevent curdling.

Nutrition

Calories: 457.38kcal | Carbohydrates: 32.81g | Protein: 22.12g | Fat: 27.98g | Saturated Fat: 4.96g | Cholesterol: 250.5mg | Sodium: 935.47mg | Fiber: 10.71g | Sugar: 9.39g

Tried this recipe?Mention @justmaikacooking or tag #justmaikacooking!

Food safety

• Cook chicken to a minimum temperature of 165 °F (74 °C).
• Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
• Wash hands after touching raw meat to prevent cross-contamination.
• Don't leave food at room temperature for extended periods; this can breed bacteria.
• Never leave cooking food unattended to prevent burns and fires.
• Use oils with a high smoke point to avoid harmful compounds.
• Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

See more guidelines at USDA.gov.

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