T his might look like a shakshuka, but with lemongrass, ginger and lime, you couldn’t really get away with calling it one – particularly because the noodles make this an easy, flavour-packed one-pan dinner. The crunch of the peanuts is particularly good against the lime-spiked coconut milk – a perfect transitional “is it spring yet?” dinner.

Green chilli eggs with coriander and coconut

Prep 15 min

Cook 15 min

Serves 2

1½ tbsp neutral oil

2 garlic cloves , peeled and grated

½ stick lemongrass , finely chopped

½-1 green chilli , finely chopped (remove the pith and seeds first if you want less heat)

5cm piece fresh ginger , peeled and finely grated

Juice and zest of 1 lime

2 large e chalion shallots (or small onions), peeled and finely sliced

1 tsp freshly ground coriander seeds

1 tsp flaky sea salt

320g baby spinach

400ml tin coconut milk , whisked smooth

150g packet straight-to-wok medium noodles

2 eggs To serve

15g coriander , roughly chopped

50g salted peanuts , finely chopped

½ green…