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."

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Ingredients

Coconut Sambal
Greens
Eggs

Directions

Instructions Checklist
  • 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.

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  • 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.

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