Pinch of cayenne or red pepper flakes for heat (optional)
128-oz. candiced tomatoes(or two 14.5-oz. cans)
115-oz. canwhite beans (cannellini, garbanzo, or navy)
1/2cupcanned coconut milk(sub heavy cream, evaporated milk, cashew cream, or silken tofu)
Fresh herbs for garnish (parsley, cilantro, dill, or chives)
Crusty bread for dipping or white rice for serving
Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 to 6 minutes, until softened.
Add garlic, curry powder, 3/4 tsp. salt, smoked paprika, black pepper, cinnamon, and cayenne/red pepper flakes (if using). Cook 2 minutes, stirring often, until aromatic.
Add diced tomatoes, beans, and coconut milk; stir to combine. Simmer mixture over medium-low heat, stirring occasionally, for 12 minutes.
Break each egg into a custard cup, and create five divots in the tomato mixture. Gently slide one egg into each divot, and season with remaining 1/4 tsp. salt. Place lid on pan and cook 5 minutes, just until the whites are set and the yolks have filmed over.
Garnish with fresh herbs and serve with crusty bread or over rice.
Store in an airtight container refrigerated for up to 3 days. Reheat in the microwave or stovetop.