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Submitted by Edward Howard
1 onion (diced fine)
2 garlic cloves (minced)
1 thumb-size piece of ginger (minced)
1 tbsp olive oil
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt
Pinch of ground black pepper
2 pieces/sticks of lemon grass with the outer layer removed
1 large bunch coriander (chopped)
1 large bag spinach
1 400-ml can coconut milk
1 pack feta cheese (crumbled)
4 large eggs
Put the onion, garlic and ginger in a deep frying pan with 1 tbsp of olive oil and fry until soft, add the coriander, spices and lemon grass. Cook for a further 1-2 minutes.
Add the spinach and cover with a lid, wait for it to wilt for a few minutes, it will shrink by a large amount, feel free to turn it around a bit to help it.
Add the coconut milk and bring to the boil, then reduce the heat and add the feta cheese crumbled and mix.
Add the 4 eggs separately by making a well with a wooden spoon around the pan, equally spaced. Put the lid back on and wait for 3-4 minutes for the eggs to cook through to your liking.
Serve with a crusty bread and enjoy!
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