Spiced Egg Cocotte with Thai Flavors

Ingredients

• 3 large eggs
• 100ml coconut cream
• 1.5 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp lime juice
• 2 shallots, thinly sliced
• 30g green beans, chopped
• 1 red chilli, sliced
• 2 tbsp coconut oil
• 1 tsp caster sugar
• Salt and pepper to taste

Method

1. Preheat oven to 200°C (180°C fan).
2. Heat 1 tbsp coconut oil in a small pan and fry shallots until golden and crispy; set aside.
3. Whisk curry paste into coconut cream with fish sauce, lime juice, and caster sugar.
4. Pour half the curry cream into an oven-safe ramekin, then crack eggs into it carefully.
5. Top with green beans, remaining curry cream, and fried shallots.
6. Bake for 12-15 minutes until egg whites are set but yolks remain soft; garnish with chilli and serve with lime wedges.