Coconut greens with scotch bonnet and eggs
Simple Too, p. 17
This recipe is inspired by the Trinidadian bhaji, which Milli first discovered through her friend Shivi Ramoutar. Traditionally, these braised greens are served alongside rice and dhal as a main meal, but we feel they are equally delicious with the addition of eggs for breakfast. Play around with whatever greens are in season. Chard is great; just make sure you chop the stems and add them before the leaves, at the same time as the onions.
Ingredients
- 3 tbsp olive oil
- 1 small onion, thinly sliced (150g)
- 2 tsp cumin seeds, lightly crushed
- 1 scotch bonnet pepper (or regular red chilli), pierced a few times with a knife
- 4 garlic cloves, crushed
- 400g baby spinach leaves
- 400ml tin of coconut milk
- 6 eggs
- Fine sea salt and black pepper
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