Ingredients:
2 Pasture-Raised Eggs
1 8-Oz Can Tomato Sauce
1 15.5-Oz Can Chickpeas
3 oz Baby Spinach
4 oz Grape Tomatoes, halved
1 Tbsp Yellow Curry Paste
1 Shallot
1 Piece Ginger
¼ cup Cream
Directions:
1. Wash and dry the fresh produce. Peel and finely chop the shallot. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Drain and rinse the chickpeas.
2. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the drained chickpeas; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined.
3. Add the tomato sauce (carefully, as the liquid may splatter), halved tomatoes, and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until liquid is slightly reduced in volume.
4. Add the spinach and half the cream. Cook, stirring frequently, 30 seconds to 1 minute, or until the spinach is wilted and combined. Taste, then season with salt and pepper if desired.
5. Using a spoon, create 2 shallow wells in the center of the finished sauce. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness.
6. Turn off the heat and let stand at least 2 minutes before serving. Serve the shakshuka drizzled with the remaining cream.