Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Greens, Coconut Sambal, and Mustard Seed Fried Egg Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Ana Cuba For a savory breakfast or a simple supper, this egg dish appeals. The tomato-coconut sambal takes it to the next-level but this Indian-inspired condiment is surprisingly simple to make. The recipe comes from Anna Jones, author of " The Modern Cook's Year." Ingredients Coconut Sambal 1 red chile, roughly chopped 1 clove garlic, bashed 4 cherry tomatoes, roughly chopped 3 shallots, finely chopped Sea salt The zest and juice of 1 unwaxed lime 1 tablespoon coconut oil 1 ¾ ounces creamed coconut Greens 1 small head of lacinato kale, curly kale, or winter greens 1 teaspoon coconut oil 1 red chile, finely chopped Juice of 1/2 lemon Eggs 1 teaspoon coconut oil 1 teaspoon mustard seeds 2 organic eggs Toasted chapatis (Indian bread), to serve Directions Put the chile, garlic, tomatoes, and shallots into a mortar with a big pinch of salt and the zest of the lime; bash with the pestle until you have a rough paste.Heat a large frying pan with the coconut oil and fry the paste for a few minutes, until it smells really fragrant and has turned a deep red color. Scrape out into a bowl to cool, and set aside. Tear the leaves of the greens from their stalks and roughly chop the stalks, discarding any particularly tough ones. Put the pan back on the heat, add the coconut oil, then the stalks and the chile, and fry for a couple of minutes to soften a little. Once the stalks have softened, add the leaves and fry, stirring regularly for 4 to 5 minutes, until they wilt and turn a deep green. Squeeze over the lemon juice, stir, put on two plates, and keep warm, then put the pan back on the heat for the eggs. Grate the creamed coconut into a bowl and mix in the cooled sambal paste. Add the lime juice, stir, and taste to adjust the seasoning, adding more salt, lime, and even a bit more chile if needed. To fry the eggs, melt the teaspoon of coconut oil in the pan over medium heat and add the mustard seeds. Leave until they start to pop. Crack in the eggs and cook until the whites are completely set and the mustard seeds gather around the edges. Place the eggs on top of the greens and serve everything with charred chapatis and the sambal. Rate it Print