Curried Chickpeas and Baked Eggs

Ingredients

• ½ cup extra-virgin olive oil
• 1 Tbsp. curry powder
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 1½ tsp. black peppercorns
• ½ bunch cilantro
• ½ small bunch parsley
• 3 scallions, trimmed
• 1 3" piece ginger, peeled, cut into 1" pieces
• 1 small Scotch bonnet or habanero chile, stem removed
• Zest and juice of 1 lime
• 2 small cucumbers (such as Persian), thinly sliced
• 2 Tbsp. chopped cilantro
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• 3 Tbsp. extra-virgin olive oil
• 1 15-oz. can chickpeas, rinsed
• 6 large eggs
• Lime wedges (for serving)

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