Coconut greens with scotch bonnet and jammy eggs

Serves: 4

Time: 30 minutes

INGREDIENTS

3 tbsp olive oil, plus extra for drizzling

1 large shallot (or small onion), finely diced

1 scotch bonnet chilli

1 tbsp cumin seeds

4 garlic cloves, grated

200 g kale or cavolo nero, stems removed and torn into pieces

200 g rainbow chard, sliced

1 × 400 ml tin coconut milk (at least 70% coconut extract)

150 g spinach

Salt and black pepper

8 eggs

4 large slices sourdough bread

60 g butter

METHOD

Toast the cumin seeds in a dry pan for a couple of minutes until fragrant, then lightly crush them in a pestle and mortar and set aside.

Heat the olive oil in a wide casserole or large pan over medium heat. Add the diced shallot, 1 tsp salt and 2 tsp of the crushed cumin. Cook for about 5 minutes until softened.

Prick the scotch bonnet chilli twice with a knife and add it to the pan with the grated garlic. Cook for a couple of minutes until the onions begin to colour.

Pour in about half of the coconut milk and scrape up anything stuck to the bottom of the pan. Let it simmer for about 2 minutes.

Add the kale and chard, then pour in the remaining coconut milk. Cook over medium-high heat for about 10 minutes until the sauce thickens and coats the greens. Stir in the spinach and cook briefly until wilted. Remove the scotch bonnet chilli.

Bring a saucepan of water to the boil. Lower in the eggs and cook for 7 minutes. Cool under cold running water and peel.

Toast the sourdough and spread with butter. Spoon the coconut greens onto the toast, halve the eggs and place them on top. Sprinkle with the remaining toasted cumin, season with salt and black pepper, and drizzle with olive oil. Optionally slice the scotch bonnet and add it on top for extra heat.

Recipe credit: Ottolenghi