Breakfast · Indian · 10 min
Egg and Spinach Coconut-Braised Cabbage Skillet
- Calories
- 577
- Protein
- 36g
- Carbs
- 56g
- Fat
- 19g
Ingredients
- 29.6 g quinoa
- 313.9 g green cabbage
- 456.1 g fresh baby spinach
- 13.8 g canned coconut milk
- 0.5 tsp mustard seeds
- 0.25 tsp ground turmeric
- 0.9 g coconut oil
- 2.8 g salt
- 0.25 tsp black pepper
- 2.246 each large egg
Method
- 01In a small saucepan, bring 70 ml of water to a boil, stir in 35g dry quinoa, cover, reduce heat to low, and cook for 12-15 minutes until tender and water is absorbed. Fluff with a fork.
- 02Heat coconut oil in a heavy-bottomed skillet over medium heat. Add mustard seeds and let them sizzle for 30 seconds until fragrant.
- 03Add the shredded green cabbage and a splash of water, sautéing until the cabbage begins to soften and wilt, about 5-6 minutes.
- 04Stir in ground turmeric, salt, black pepper, and full-fat canned coconut milk, bringing to a gentle simmer. Let the cabbage braise for 3 minutes until the liquid reduces into a creamy glaze.
- 05Fold in the fresh baby spinach and cooked quinoa, stirring until the spinach is just wilted and the quinoa is warmed through.
- 06Make three small wells in the vegetable and quinoa mixture. Crack the eggs directly into the wells.
- 07Cover the pan with a lid and cook on medium-low heat for 3-4 minutes, or until the egg whites are fully opaque and set and the yolks reach a safe internal temperature of 160°F/71°C for soft eggs.
- 08Remove from heat immediately and serve piping hot straight from the skillet.
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