Green Chilli Eggs with Coriander and Coconut: A Quick One-Pan Dinner
This dish may resemble a shakshuka, but with lemongrass, ginger, and lime, it takes a different culinary path. The addition of noodles makes it an easy, flavour-packed one-pan dinner that is perfect for transitional spring evenings. The crunch of salted peanuts contrasts beautifully with the lime-spiked coconut milk, creating a satisfying meal.
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
- 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 4-5 minutes until the shallots are soft and the mixture is aromatic and lightly browned.
- Reduce the heat and add the ground coriander and salt. Stir-fry for 30 seconds, then add the spinach and cook for 2 minutes until just wilting.
- Pour in the coconut milk and bring to a boil, stirring for 1 minute until the spinach has completely wilted. Add the noodles and stir-fry for 30 seconds until softened into the sauce. Stir in the lime juice. Taste and adjust salt if needed.
- Make two indentations in the noodles and crack the eggs into them. Simmer uncovered for 2 minutes over medium heat, then cover with a lid and cook for 3-4 minutes until the egg whites are set but yolks remain runny (check after 3 minutes).
- Turn off the heat, scatter with chopped coriander, peanuts, and sliced chilli. Serve immediately.
