In a large oven, proof your skillet and heat your vegetable oil on medium heat.
Add your onions, garlic and ginger and allow to cook gently for 2-3 minutes.
Add your scotch bonnet and allow that to cook for 1 minute.
Add your curry powder and garam masala and allow to cook for 2 minutes while stirring constantly ensuring it doesn’t scorch.
Add your drained and washed chickpeas and give them a stir.
Add your coconut milk and water. Bring this up to a simmer and season with salt and pepper.
Add your chopped thyme.
Reduce the liquid by half then crack your 6 Free Range Omega-3 +Lutein Brown Conestoga Eggs directly into the skillet. Try to keep them separated so they cook evenly.
Bake in the oven for 25-30 minutes at 350F.
Slice and toast your sourdough.
Enjoy.