Rukmini Iyer’s quick and easy recipe for green chilli eggs with coriander and coconut | Quick and easy
This might look like a shakshuka, but with lemongrass, ginger and lime, you couldn’t really get away with calling it one – particularly because the noodles make this an easy, flavour-packed one-pan dinner.The crunch of the peanuts is particularly good against the lime-spiked coconut milk – a perfect transitional “is it spring yet?” dinner.Prep 15 min Cook 15 min Serves 21½ tbsp neutral oil 2 garlic cloves, peeled and grated½ stick lemongrass, finely chopped½-1 green chilli, finely chopped (remove the pith and seeds first if you want less heat)5cm piece fresh ginger, peeled and finely gratedJuice and zest of 1 lime 2 large echalion shallots (or small onions), peeled and finely sliced1 tsp freshly ground coriander seeds 1 tsp flaky sea salt 320g baby spinach400ml tin coconut milk, whisked smooth150g packet straight-to-wok medium noodles2 eggsTo serve 15g coriander, roughly chopped 50g salted peanuts, finely chopped½ green chilli, finely sliced (remove the pith and seeds first if you want less heat)Heat the oil in a large, deep frying pan on a medium heat, then add the garlic, lemongrass, chilli, ginger, lime zest and shallots.Stir-fry for four to five minutes, until the shallots are soft and the mixture is aromatic and starting to brown lightly, then turn down the heat and add the ground coriander and salt.Stir-fry for 30 seconds, add the spinach and cook for two minutes, until it is just wilting.
Tip in the coconut milk and bring to a boil, stirring for a minute until the spinach has completely wilted.Add the noodles, stir-fry for 30 seconds until they have just softened into the sauce, then add the lime juice.Taste and add more salt as needed.Make two indentations in the noodles and crack in the eggs.Simmer uncovered for two minutes on a medium heat, then pop on the lid and continue cooking for a further three to four minutes, until the whites are just set and the yolks still wobbly (check after three minutes).
Turn off the heat, scatter with the coriander, peanuts and sliced chilli, and serve immediately.
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