This might look like a shakshuka, but with lemongrass, ginger and lime, you couldn’t really get away with calling it one – particularly because the noodles make this an easy, flavour-packed one-pan dinner. The crunch of the peanuts is particularly good against the lime-spiked coconut milk – a perfect transitional “is it spring yet?” dinner.

Green chilli eggs with coriander and coconut

Prep 15 min
Cook 15 min
Serves 2

1½ tbsp neutral oil
2 garlic cloves, peeled and grated
½ stick lemongrass, finely chopped
½-1 green chilli, finely chopped (remove the pith and seeds first if you want less heat)
5cm piece fresh ginger, peeled and finely grated
Juice and zest of 1 lime
2 large echalion shallots (or small onions), peeled and finely sliced
1 tsp freshly ground coriander seeds
1 tsp flaky sea salt
320g baby spinach
400ml tin coconut milk, whisked smooth
150g packet straight-to-wok medium noodles
2 eggsTo serve
15g coriander, roughly chopped
50g salted peanuts, finely chopped
½ green chilli, finely sliced (remove the pith and seeds first if you want less heat)

Heat the oil in a large, deep frying pan on a medium heat, then add the garlic, lemongrass, chilli, ginger, lime zest and shallots. Stir-fry for four to five minutes, until the shallots are soft and the mixture is aromatic and starting to brown lightly, then turn down the heat and add the ground coriander and salt. Stir-fry for 30 seconds, add the spinach and cook for two minutes, until it is just wilting.