Coconut greens with scotch bonnet and jammy eggs
Milli's friend Shivi Ramoutar, first introduced her to a version of these greens, some 10 years ago. Shivi is from Trinidad where Dasheen and rice is a weekday staple. We love using this version as a base for all sorts of additions from chickpeas for dinner to jammy eggs for breakfast (omit the eggs if you want to keep it vegan)
Feel free to use any leafy greens you have available but spinach really does keep the colour vibrant.
Prep
10 min
Cook
20 min
Serving size
4 people
Ingredients
3 tbsp olive oil plus a drizzle for finishing
1 large shallot or small onion, finely diced
1 scotch bonnet pepper
1 tbsp cumin seeds
4 cloves garlic, grated
200g kale or cavolo nero, stems removed and torn into inch thick pieces
200g rainbow chard, sliced into inch-thick pieces
1 x 400ml tin of coconut milk (at least 70% coconut extract)
150g spinach
Salt and pepper
8 eggs (this allows for 2 eggs each)
4 large slices of sourdough
60g butter
Method
1. Toast the cumin seeds for a couple of minutes until fragrant and then lightly crush in a pestle and mortar and set aside.
2. Place a shallow 28cm wide casserole dish on a medium heat and add the olive oil and the shallot with 1 tsp of salt and 2 tsp of cumin and saute for five minutes. Prick the scotch bonnet pepper twice with the tip of a sharp knife and add to the pan with the garlic and continue to cook for a couple of minutes until the onions are soft and just beginning to colour. Now add 200ml of the coconut milk and deglaze the pan, simmering for two minutes.
3. Add the kale and the chard to the pan and after a few minutes, pour over the remaining coconut milk. Cook on a medium high heat for at least 10 minutes until the coconut milk has reduced and thickened. When the sauce is glossy and coats the greens, add the spinach for a few minutes to wilt down and then turn off the heat. Carefully remove the scotch bonnet.
4. Meanwhile, boil your eggs. Bring a medium saucepan of water to a boil and then slowly lower the eggs into the water and set a timer for 7 minutes. After 7 minutes, remove the eggs and run them under a cold tap until they’re just cool enough to handle, and peel them.
5. When you’re ready to serve, toast the bread and butter the toast. Using a slotted spoon, top the toast with the greens, followed by the eggs, sliced in half, and a sprinkling of the remaining toasted cumin, salt and pepper and a drizzle of olive oil.
6. If you are feeling brave, slice up the scotch bonnet pepper and top your eggs.