Coconut greens with scotch bonnet and jammy eggs

breakfast · ⏱ 30 min · 4 portions · 33.0 g carbs / portion · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/705/coconut-greens-with-scotch-bonnet-and-jammy-eggs/