Rukmini Iyer's green chilli eggs with coriander and coconut is a vibrant, quick recipe ideal for a spring dinner. This one-pan dish combines the aromatic flavors of lemongrass, ginger, and lime with creamy coconut milk and crunchy peanuts. The preparation takes 15 minutes, and cooking takes another 15 minutes, making it a total of 30 minutes to serve two people. The recipe begins by stir-frying garlic, lemongrass, green chilli, ginger, and shallots in oil until aromatic. Baby spinach is added, followed by whisked coconut milk and straight-to-wok noodles. Two eggs are cracked into the mixture and cooked until the whites are set but the yolks remain runny. Finished with coriander, peanuts, and additional chilli, this dish offers a delightful blend of textures and flavors.