Eggs on coconut, tamarind & fennel greens

Name: Eggs on coconut, tamarind & fennel greens
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 225 g pack Duchy Organic Green Beans; 200 g Duchy Organic Tenderstem Broccoli; 180 g pack Duchy Organic Kale; 2 tbsp Duchy Organic Virgin Cold Pressed Coconut Oil; ½ tsp fennel seeds; 5 fresh curry leaves; 160 ml Duchy Organic Coconut Cream; 1 tsp Cooks’ Ingredients Tamarind Paste; 4 Duchy Organic British Free Range Medium Eggs; Bread, to serve

Inspired by shakshuka, these eggs are cooked in a bed of broccoli, bean and kale bursting with fragrant flavours. A lovely brunch or lunch, serve it on bread to mop up the curry.

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Vegetarian

Serves2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins

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½ x 225g pack Duchy Organic Green Beans
200g Duchy Organic Tenderstem Broccoli
½ x 180g pack Duchy Organic Kale
2 tbsp Duchy Organic Virgin Cold Pressed Coconut Oil
½ tsp fennel seeds
5 fresh curry leaves
160ml Duchy Organic Coconut Cream
1 tsp Cooks’ Ingredients Tamarind Paste
4 Duchy Organic British Free Range Medium Eggs
Bread, to serve

Trim the green beans and broccoli, then chop into little pieces. Discard the hard stalks of the kale, then roughly chop.
In a sauté or large frying pan, bring the coconut oil to a high heat. Add the fennel seeds and curry leaves and when they sizzle, mix in the green beans for 1 minute. Add the broccoli for 1 minute, then the kale.
When the kale softens slightly, mix in the coconut cream and tamarind paste, then season with salt. Make a little gap in the vegetables and crack in an egg, then repeat until all 4 eggs are cooking with the greens.
Simmer the eggs for 5 minutes until set, popping the lid on for 1 minute if needed. Season with salt and ground black pepper, then serve with (or on top of) bread.