Curried Chickpeas and Baked Eggs

A rich and punchy Caribbean green curry paste is made with fresh herbs like cilantro, and parsley, forming a bright green and herbaceous base for simmering canned chickpeas. The chickpeas soak up the green curry sauce and are cooked until tender with a slight bite. Chef Gregory Gourdet uses black pepper and habanero, a quintessential Caribbean combination that lends both flavor and heat. Serve with a crisp and refreshing cucumber salad scattered on top and big pieces of toasted bread. Cook your eggs all the way through or keep them jammy eggs to make it the perfect breakfast—or dinner.