Green chilli eggs with coriander and coconut
This dish offers a flavourful one-pan meal combining eggs, noodles, and green vegetables in a lime-infused coconut milk base.
While it may resemble shakshuka, the addition of lemongrass, ginger, and lime distinguishes it, especially with noodles incorporated to create a quick, flavour-rich dinner. The crunchy peanuts complement the lime-spiked coconut milk, making it an ideal transitional meal for early spring.
Prep time:
15 minutes
Cook time:
15 minutes
Serves:
2
Ingredients:
- 1½ tbsp neutral oil
- 2 garlic cloves, peeled and grated
- ½ stick lemongrass, finely chopped
- ½-1 green chilli, finely chopped (remove pith and seeds for less heat)
- 5cm piece fresh ginger, peeled and finely grated
- Juice and zest of 1 lime
- 2 large echalion shallots (or small onions), peeled and finely sliced
- 1 tsp freshly ground coriander seeds
- 1 tsp flaky sea salt
- 320g baby spinach
- 400ml tin coconut milk, whisked smooth
- 150g packet straight-to-wok medium noodles
- 2 eggs
To serve:
- 15g coriander, roughly chopped
- 50g salted peanuts, finely chopped
- ½ green chilli, finely sliced (remove pith and seeds for less heat)
Method:
Heat the oil in a large, deep frying pan over medium heat. Add the garlic, lemongrass, chilli, ginger, lime zest, and shallots. Stir-fry for four to five minutes until the shallots soften and the mixture becomes aromatic with a light browning. Reduce the heat, then add the ground coriander and salt, stirring for 30 seconds. Add the spinach and cook for two minutes until just wilted.
Pour in the coconut milk and bring to a boil, stirring for one minute until the spinach fully wilts. Add the noodles and stir-fry for 30 seconds until they soften in the sauce. Stir in the lime juice and adjust salt to taste.
Create two indentations in the noodles and crack the eggs into them. Simmer uncovered on medium heat for two minutes, then cover and cook for an additional three to four minutes until the egg whites are set but yolks remain soft (check after three minutes).
Turn off the heat. Sprinkle with coriander, peanuts, and sliced chilli before serving immediately.
