Eggs are versatile and delicious in every form for me and I particularly am fond of eating eggs for lunch – which means baked eggs in various forms! I started thinking of something along the lines of Thai curry and eggs and thought, why not bake them? Here I use leftover Thai curry green paste, add it to coconut cream, add some fresh lemongrass, a dried kaffir lime leaf and cook for a little bit in a pan, then crack eggs on top, cover, letting them steam and then voila! Simply sprinkle some sesame seeds and peanuts and really, you’ve got yourself a whole meal! Recipe Serves 1 person Recipe Ingredients ½ onion, crushed1-2 cloves garlic, minced1 tsp ginger, minced1 tsp cumin seeds1 tbsp Thai green curry paste100 ml coconut cream½ dried kaffir lime leaves1-2 stalks of fresh lemongrass2-3 tbsp water (optional)1 tsp salt1 tsp red chili flakes2-3 fresh basil leaves2 tsp coconut oil2 eggssoya sauce (optional)for garnish: black and white toasted sesame seeds and toasted peanuts Recipe Instructions Heat coconut oil in a small pan and add the cumin seeds, onion, garlic, ginger paste and Thai curry paste and sautéThen add the coconut milk, salt, chili flakes, kaffir lime leaves, lemongrass, basil, salt and cook for a few minutes, to reduce downAdd water if required, stirring occasionallyThen crack two eggs in the center and cover the pan with the lid and let the eggs cook and steam for about 3-4 minutes, ensuring the whites firm up but the yolk has some jiggle to itSprinkle sesame seeds and peanuts over and if you like a teaspoon of soya sauce