Curried Chickpeas and Baked Eggs

Blend 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 (stems and all), ½ small bunch parsley (stems and all), 3 scallions, trimmed, one 3" piece ginger, peeled, cut into 1" pieces, and 1 small Scotch bonnet or habanero chile, stem removed, in a blender until mixture comes together into a smooth paste. Set curry paste aside.

Preheat oven to 450°. Toss zest and juice of 1 lime, 2 small cucumbers (such as Persian), thinly sliced, 2 Tbsp. chopped cilantro, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Set cucumber mixture aside.

Heat 3 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium. Add reserved curry paste and cook, stirring occasionally, until oil separates and curry is fragrant, about 5 minutes. Add one 15-oz. can chickpeas, rinsed, to pan and stir to coat in curry paste. Add 1 cup water and mix to combine (mixture should be saucy). Bring to a simmer, then remove from heat.

Make 6 divots in mixture with a spoon and crack 6 large eggs into divots. Season eggs with salt. Transfer skillet to oven and bake, uncovered, until egg whites are set but yolks are still runny, about 5 minutes. Remove pan from oven.

Top chickpeas and eggs with reserved cucumber mixture and serve with lime wedges for squeezing over.