A quick coconut braise that turns rice into dinner. The can of milk becomes the foundation for a fragrant sauce, stretched thin to coat rice and hold a runny egg. This is weeknight cooking at its most efficient.

Serves 2. 25 minutes, 10 at the stove.

About 1440 calories a serving, 30 g protein, 164 g carbohydrate, 78 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large pan over medium-high heat. Dice 1/2 medium onion and mince 2 cloves garlic, then add both to the pan and cook until the onion softens, about 2 minutes.
2. Stir in 3/4 cup rice and cook for 1 minute to coat it in oil. Pour in 1 1/4 cups water and all 13.5 oz of coconut milk along with 1 teaspoon curry powder and 1/2 teaspoon salt, then bring to a simmer.
3. Cover and cook until the rice is tender and most of the liquid is absorbed, about 15 minutes. While it cooks, stir 2 cups spinach into the rice.12 min
4. Make two wells in the rice and crack 2 eggs into them, cover again, and cook until the whites are set but yolks are still runny, about 2 minutes.2 min

Note Swap spinach for any greens or leave it out. Keeps, covered, in the fridge for two days; reheat gently with a splash of water. Serve with lime wedges, fresh cilantro if you have it, and more curry powder at the table.