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Coconut greens with scotch bonnet and jammy eggs

Velvety coconut greens with a gentle heat and rich cumin perfume.
Jammy eggs soak it up, turning every bite into comfort.
Glossy, green, and bright—like a weeknight hug.

breakfast ⏱ 30 min 560 kcal / portion 33.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Coconut greens with scotch bonnet and jammy eggs
v3 · rb0e705f985 20260727Z1751 1 tbsp cumin seed 400 ml coconut milk 150 g spinach salt to taste 8 pieces egg 4 pieces sourdough 60 g butter 🍳 toast and lightly crush cumin seeds until fragrant for a couple of minutes 🍳 ⏱ 5 min saute diced shallot with salt and the crushed cumin 🍳 prick scotch bonnet twice and cook with garlic for a couple of minutes until onions are soft and just beginning to colour 🍳 ⏱ 2 min add coconut milk and deglaze, simmering 🍳 ⏱ 10 min add kale and chard and cook until the coconut milk reduces and thickens and the sauce coats the greens 🍳 pour over the remaining coconut milk and cook until glossy 🍳 add spinach for a few minutes to wilt down and turn off the heat carefully remove the scotch bonnet from the greens 🍳 ⏱ 7 min boil eggs, cool under a cold tap until just cool enough to handle, then peel 🍳 toast sourdough slices until crisp 🍳 butter the toast 🍳 top the toast with greens, add jammy eggs sliced in half, sprinkle reserved toasted cumin, season with salt and pepper, and finish with a drizzle of olive oil Coconut Greens 🎉 3 tbsp olive oil 1 piece shallot 4 pieces garlic 1 piece scotch bonnet pepper 200 g kale 200 g cavolo nero 200 g rainbow chard olive oil to taste pepper to taste olive oil, shallot salt ⅔ tbsp garlic, scotch bonnet pepper 200 ml coconut milk kale, cavolo nero, rainbow chard spinach olive oil, pepper the reserved toasted cumin · ⅓ tbsp cumin seed the reserved toasted cumin the toasted cumin
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Preparation steps

  1. toast and lightly crush cumin seeds until fragrant for a couple of minutes
  2. saute diced shallot with salt and the crushed cumin for 5 minutes
  3. prick scotch bonnet twice and cook with garlic for a couple of minutes until onions are soft and just beginning to colour
  4. add coconut milk and deglaze, simmering for 2 minutes
  5. add kale and chard and cook for at least 10 minutes until the coconut milk reduces and thickens and the sauce coats the greens
  6. pour over the remaining coconut milk and cook until glossy
  7. add spinach for a few minutes to wilt down and turn off the heat
  8. carefully remove the scotch bonnet from the greens
  9. boil eggs for 7 minutes, cool under a cold tap until just cool enough to handle, then peel
  10. toast sourdough slices until crisp
  11. butter the toast
  12. top the toast with greens, add jammy eggs sliced in half, sprinkle reserved toasted cumin, season with salt and pepper, and finish with a drizzle of olive oil

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