The ideal pantry meal. Easily doubled to serve a crowd or can be made vegan if you remove the eggs —Melissa Roels
cloves garlic, sliced
dried red chilies
rosemary or 2 tsp dried
Mutti tomato paste
28 oz can
Mutti Tomatoes, drained
15.5 oz can
15.5 oz can
coconut milk, for coconut cream
salt salt + pepper to taste
In This Recipe
Heat oil over medium heat, add garlic, rosemary and dried chilies. When garlic becomes golden (about 1-3 minutes) and oil is infused with flavor, remove rosemary and dried chilies. Discard chilies, but save rosemary sprig to use as garnish.
Lightly fried tomato paste in oil then add chickpeas and drained tomatoes. Carefully break up tomatoes with spoon into bite size-ish pieces.
Scoop coconut cream (the solidified mass on top of a can of full fat coconut milk) and add to tomatoes and chickpeas season lightly with sea salt. Simmer for 10 minutes. Make 4 indents in sauce to crack eggs into. Season each egg with cracked pepper and pinch of salt. Cover and let simmer until egg whites are cooked fully but yolks are still runny.
While eggs are cooking, pick leaves off of the cooled fried rosemary stem. After eggs whites are set garnish with leaves. Serve over with pita or bread, or over grains like brown rice, farro, and quinoa.