Eggs on Coconut, Tamarind & Fennel Greens: The Ultimate Green Shakshuka Twist
Published on May 28th, 2026
Intermediate
There is something deeply comforting about a one-pan egg dish. While we will always hold a special place in our hearts for a classic, tomato-heavy North African shakshuka, sometimes the morning calls for something a little brighter, creamier, and more aromatic.
Enter our Eggs on Coconut, Tamarind & Fennel Greens.
Inspired by the spiced breakfast dishes of South India and Sri Lanka, this recipe brings together a vibrant bed of seasonal UK greens—Tenderstem broccoli, crunchy green beans, and earthy kale—bathed in a rich, tangy coconut and tamarind sauce. It is a stunning, restaurant-quality brunch that you can whip up in under twenty minutes in a single pan. Grab some crusty sourdough, and let’s dive in.
Why You’ll Love This Coconut & Tamarind Egg Curry
If you have never paired eggs with tamarind before, you are in for a treat. Tamarind paste is the secret weapon of the LemonSalt kitchen. Its sharp, sour, slightly fruity tang cuts straight through the rich, fatty sweetness of the coconut cream.
When you nestle perfectly runny, free-range British eggs into this bubbling, spiced green pool, the yolks break to create an effortlessly emulsified sauce that begs to be mopped up with a warm piece of bread. It’s comforting, incredibly healthy, and naturally vegetarian and gluten-free (just pair it with your favourite GF loaf!).
The Stars of the Show: Heroing Seasonal UK Greens
At LemonSalt, we are passionate about eating with the seasons and minimising food waste. This recipe is an absolute champion for clearing out the veg drawer.
Tenderstem Broccoli: Adds a lovely sweetness and a satisfying bite.
Green Beans: Provide a crisp, fresh texture.
Organic Kale: Wilts beautifully into the coconut cream, absorbing all those incredible aromatics.
Fennel Seeds & Curry Leaves: Tempered in hot coconut oil, these release an incredibly fragrant, anise-tinged base that elevates this dish from a simple stir-fry to an aromatic masterpiece.
Chef's Tip: Got some fennel greens (those delicate, feathery fronds at the top of a fennel bulb) leftover from another recipe? Do not throw them away! Chop them up finely and scatter them over the finished dish alongside the black pepper. Their subtle aniseed flavour pairs beautifully with the toasted fennel seeds.
Ingredients (Serves 2)
- 2 tbsp coconut oil
- ½ tsp fennel seeds
- 5 fresh curry leaves
- 125g green beans, trimmed and finely chopped
- 200g Tenderstem broccoli, trimmed and chopped into bite-sized pieces
- 90g organic kale, hard stalks discarded, leaves roughly chopped
- 160ml premium coconut cream
- 1 tsp good-quality tamarind paste
- 4 British free-range medium eggs
- Flaky sea salt and freshly cracked black pepper
- Warm crusty sourdough or flatbreads, to serve
- Optional: A handful of fresh fennel greens (fronds) or fresh coriander to garnish
Instructions
- Place a large sauté pan or a deep frying pan over a medium-high heat and melt the coconut oil. Once hot, toss in the fennel seeds and curry leaves. Let them sizzle and pop for about 30 seconds to release their essential oils into the fat—your kitchen should smell amazing right about now.
- Add the chopped green beans to the sizzling oil and cook for 1 minute. Next, toss in the Tenderstem broccoli pieces and cook for another minute. Finally, add the chopped kale. Sauté the mixture for 2 to 3 minutes, stirring frequently, until the kale has just begun to wilt and soften, and the greens turn a brilliant, glossy emerald colour.
- Turn the heat down to medium-low. Pour in the coconut cream and stir in the tamarind paste. Season generously with flaky sea salt. Stir well to ensure the tamarind is completely dissolved and distributed throughout the greens. Let the mixture simmer gently for 2 minutes until it starts to thicken slightly.
- Using the back of a large spoon, make four small wells or gaps in the bed of bubbling greens. Crack one egg into each well.
- Cover the pan with a lid (or a baking sheet if you don’t have a matching lid) and let it simmer gently on the hob for about 5 minutes, or until the egg whites are completely opaque and set, but the yolks remain beautifully runny.
- Remove from the heat. Season the top of each egg with a pinch of sea salt, a generous grind of black pepper, and a scatter of reserved fennel greens or fresh coriander if using. Serve immediately in the middle of the table with plenty of warm bread to mop up the rich, tangy curry sauce.
LemonSalt Kitchen Hacks & Substitutions
No Kale? Spinach or Swiss chard work brilliantly here. If using spinach, add it right at the end with the coconut cream as it wilts much faster than kale.
The Oven Finish: If your frying pan is oven-safe, you can transfer the pan to a preheated oven (180°C/Gas 4) as soon as you crack the eggs in. Bake for 6–8 minutes for a perfectly even, hands-off set.
Up the Heat: If you like a bit of a kick in the morning, toss in a finely sliced green chilli or a pinch of dried chilli flakes along with the fennel seeds.
Frequently Asked Questions (FAQ)
What is a good substitute for curry leaves?
Fresh curry leaves have a distinct, warm, citrusy-herbal aroma that is hard to replicate. However, if you can't find them in your local supermarket or international grocer, you can substitute them with a strip of lime zest or a fresh bay leaf simmered in the sauce. It won't taste exactly the same, but it will still provide a lovely aromatic depth.
We highly recommend sticking to coconut cream for this recipe. Because we are cooking the eggs directly in the greens, the thick, luxurious texture of coconut cream creates a rich sauce that clings to the vegetables. Light coconut milk can make the dish a bit too watery and wet.
Is this recipe suitable for meal prep?
This dish is best enjoyed fresh from the pan while the eggs are warm and runny. However, you can easily prep the greens (chopping the broccoli, beans, and kale) up to 2 days in advance and keep them in an airtight container in the fridge to speed up your morning prep.
What should I do with leftover tamarind paste?
Tamarind paste keeps beautifully in the fridge for months. You can use it to add a tangy kick to pad thai, whisk it into salad dressings, stir it into lentil dals, or use it as a glaze for roasted carrots and squash.
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