A quick coconut curry that turns one can into dinner for two. The shelf's coconut milk dissolves into a silky sauce while eggs poach gently in the heat; serve over rice to stretch the sauce and soak up every bit.

Serves 2. 25 minutes, 12 at the stove.

About 1440 calories a serving, 29 g protein, 136 g carbohydrate, 91 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start the rice in a pot of salted water at a boil, then turn the heat to low and cover.
2. Meanwhile, heat 2 tablespoons oil in a large shallow pan over medium heat. Mince 1 small onion and 2 cloves garlic and cook in the oil, stirring often, until soft, about 3 minutes.
3. Stir in 2 tablespoons tomato paste and cook for 1 minute until it darkens. Pour in the can of coconut milk, stirring to combine, then season with salt and pepper. Bring to a simmer.
4. Add 4 oz spinach to the simmering sauce and stir until it wilts, about 2 minutes. Taste and adjust seasoning.
5. Create four shallow wells in the sauce and crack an egg into each one. Cover the pan and turn heat to low, then set a timer for 5 minutes until the whites set while the yolks stay runny.5 min
6. Divide the rice between two bowls, top each with 2 eggs and sauce, spooning the coconut broth over everything.

Note Swap spinach for any quick-cooking green: bok choy, gai lan, or kale torn small. Leftovers keep three days in the cold box; reheat gently on the stove. Serve with lime wedges and hot sauce at table if you have them.