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Soft-Cooked Eggs with Coconut, Tomatoes and Spinach
This dish was inspired by mutta thoran from Kerala in southern India. Instead of scrambling eggs with coconut and spices, we stir diced soft-cooked eggs into a fragrantly spiced mix of coconut, tomatoes and spinach to create a chunky, colorful curry. Either unrefined or refined coconut oil works here, though the stronger, richer coconut flavor from unrefined adds to the dish's complexity. The eggs can be steamed, cooled and even peeled a day ahead. Serve with steamed white rice or warmed flatbread.
4
Servings
Tip
Don't steam the eggs for longer than 9 minutes or they will be overcooked for this dish. Barely firm yolks are ideal because they blend with the other ingredients and create a rich, lightly thickened sauce. Also, don't use baby spinach, as it turns soggy and slippery when cooked; mature bunch spinach is the best choice.
35 minutes
Ingredients
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6
large eggs
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3
tablespoons coconut oil, preferably unrefined
Directions
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01Fill a large saucepan with about 1 inch of water. Place a folding steamer basket in the pan, cover and bring to a boil over medium-high. Meanwhile, fill a medium bowl with ice water. Add the eggs to the steamer basket, cover and cook for 9 minutes. Immediately transfer the eggs to the ice water and let stand until the eggs have cooled. Crack and peel the eggs, then chop into large bite-size pieces.
