Egg and Spinach Coconut-Braised Cabbage Skillet

Heat a heavy-bottomed skillet over medium heat. Add the shredded cabbage and a splash of water, sautéing until the cabbage begins to soften and wilt, about 5-6 minutes.

Stir in the coconut milk and bring to a gentle simmer. Let the cabbage braise for 3 minutes until the liquid reduces into a creamy glaze.

Fold in the fresh baby spinach and cooked quinoa, stirring until the spinach is just wilted and the quinoa is warmed through.

Make three small wells in the vegetable mixture. Crack the eggs directly into the wells. Cover the pan with a lid and cook for 3-4 minutes, or until the whites are set but the yolks remain soft and jammy.

Remove from heat immediately. Season generously with sea salt and black pepper. The creamy coconut base pairs beautifully with the earthy quinoa and tender greens. Serve straight from the skillet while piping hot.