Crispy Chili-Crisp Eggs with Gingered Tomato Chickpeas
Crisp-edged eggs sit over gingered tomato chickpeas with chili crisp, cilantro, and warm flatbread.
Prep: 8 · Cook: 17 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (164 reviews)
INSPIRED BY
This original one-skillet supper brings crisp-fried eggs together with a quick tomato chickpea stew. Ginger adds warmth and chili crisp supplies the savory heat.
Story
Casey keeps a can of chickpeas close for the nights when supper needs to come together without a plan. A little ginger makes the tomato sauce smell like something slow-cooked, even though it only simmers for a few minutes. The eggs fry in chili crisp and bring just the right crisp edges to the soft chickpeas. Warm flatbread turns every last spoonful into a small comfort.
By Casey
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, minced
- 1 can (14.5 ounces) crushed tomatoes
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1/2 teaspoon ground cumin
- 4 large eggs
- 2 tablespoons chili crisp, divided
- 1/3 cup plain Greek yogurt
- 2 tablespoons chopped cilantro
- 1/2 teaspoon kosher salt
- 4 warm flatbreads or pieces of naan
Instructions
- Warm the olive oil in a large skillet over medium heat; add the ginger and garlic and stir for 30 seconds until fragrant.
- Stir in the crushed tomatoes, chickpeas, cumin, and salt; simmer for 8 to 10 minutes until thick and bubbling.
- Scoop the chickpea mixture into a bowl and wipe the skillet clean; return the skillet to medium-high heat.
- Add 1 tablespoon chili crisp to the skillet and swirl to coat the bottom; crack in the eggs and fry until the edges are crisp and the whites are set.
- Spoon the hot chickpeas into shallow bowls and top each portion with a fried egg and a small dollop of yogurt.
- Finish with the remaining chili crisp and cilantro, then serve with warm flatbread for scooping.
Chef Tips
- Use a wide skillet so the chickpeas reduce quickly and the eggs have room to fry.
- For runny yolks, remove the eggs as soon as the whites are set; cover briefly if the tops need help.
- Chili crisp varies in heat and salt, so taste the chickpeas before adding extra seasoning.
- Warm the flatbread in a dry skillet while the eggs cook.
Cook's Notes
- **Chickpeas:** Simmer until the tomatoes thicken enough to hold the eggs on top.
- **Eggs:** Fry in batches if the skillet is small, adding a little more chili crisp as needed.
- **Serving:** Add the yogurt after cooking so it stays cool and creamy.