Slow-Cooker Chana Masala Eggs

Chana masala, the fragrant North Indian chickpea curry, gets a leisurely slow-cooker treatment here. Soft eggs nestle into spiced tomatoes, ginger, and tender chickpeas for a warming breakfast bowl that feels both familiar and new.

Serves 4 · 15 min prep · 420 min cook

Estimate for one serving

• 410 cal
• 22g protein
• 42g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 1/2 cups dried dried chickpeas, soaked overnight (or 2 cans, drained)
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 1/2 cups canned crushed tomatoes
• 2 1/2 cups water or low-sodium broth
• 2 tbsp chana masala spice blend (or garam masala + cumin + coriander)
• 1 tsp ground turmeric
• 1 tsp Kashmiri red chili powder or paprika
• 1 tsp amchur (dried mango powder) or lemon juice
• 1 1/4 tsp kosher salt
• 2 tbsp neutral oil or ghee
• 4 large eggs
• 1/3 cup fresh cilantro, chopped
• 1/4 cup red onion, thinly sliced
• 1 tbsp butter or ghee for finishing

Instructions

1. 1If using dried chickpeas, drain the soaked beans. If using canned, rinse and drain well.
2. 2Set a 4- to 6-quart slow cooker to high for a quick start, or simply add ingredients cold for low cooking.
3. 3Add the chickpeas, diced onion, minced garlic, grated ginger, crushed tomatoes, water or broth, chana masala spice, turmeric, chili powder, salt, and oil or ghee. Stir to combine.
4. 4Cover and cook on low 7 to 8 hours (dried chickpeas) or 4 to 5 hours (canned) until the chickpeas are creamy-tender and the sauce has thickened and deepened in color. For a faster path with canned chickpeas, cook on high 2 1/2 to 3 hours.
5. 5About 30 minutes before serving, stir in the amchur or a squeeze of lemon. Taste and adjust salt and heat. If the sauce is too thin, remove the lid and cook on high another 20 minutes to reduce.
6. 6In the final 15 minutes, use a spoon to make four shallow wells in the chana. Crack an egg into each well.
7. 7Cover again and cook on high until the egg whites are just set and the yolks remain jammy, 12 to 18 minutes depending on your cooker.
8. 8Turn off the heat. Dot the surface with a little butter or ghee so it melts into the sauce.
9. 9Spoon into bowls, making sure each portion gets an egg. Top with chopped cilantro and thin red onion slices. Serve with warm flatbread or toast for a complete breakfast.