Name: Coconut Curry Greens with Runny Eggs
Yield: 4 servings
Ingredients: 2 hot chiles (such as Fresno, Holland, or Thai), divided; 2 tsp. sugar, divided; 2 limes, divided; Kosher salt; 3 bunches mature spinach (about 1½ lb. total), trimmed, rinsed, divided; 1 large bunch of Tuscan kale (about 8 oz.), center ribs and stems removed; 1 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 Tbsp. coriander seeds; 1 lemongrass stalk, tough outer layers removed, coarsely chopped; 1 2" piece fresh ginger, coarsely chopped; 3 garlic cloves, coarsely chopped; 15 curry leaves (optional but highly recommended); 1 13.5-oz. can full-fat coconut milk; 1½ cups cilantro leaves with tender stems, divided; 1¼ cups torn basil, divided; 6 large eggs; Cooked rice (for serving; optional)

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Photo by Alex Lau, Food Styling by Susie Theodorou

This shakshuka-inspired dish is green because it forgoes the traditional tomatoes and red peppers for spinach and kale. Plus the saucy, creamy base is a green curry paste made from lemongrass, coconut milk, chiles, and cilantro.

Recipe notes