T his might look like a shakshuka, but with lemongrass, ginger and lime, you couldn’t really get away with calling it one – particularly because the noodles make this an easy, flavour-packed one-pan dinner. The crunch of the peanuts is particularly good against the lime-spiked coconut milk – a perfect transitional “is it spring yet?” dinner. Green chilli eggs with coriander and coconut Prep 15 min Cook 15 min Serves 2 1½ tbsp neutral oil 2 garlic cloves , peeled and grated ½ stick lemongrass , finely chopped ½-1 green chilli , finely chopped (remove the pith and seeds first if you want less heat) 5cm piece fresh ginger , peeled and finely grated Juice and zest of 1 lime 2 large e chalion shallots (or small onions), peeled and finely sliced 1 tsp freshly ground coriander seeds 1 tsp flaky sea salt 320g baby spinach 400ml tin coconut milk , whisked smooth 150g packet straight-to-wok medium noodles 2 eggs To serve 15g coriander , roughly chopped 50g salted peanuts , finely chopped ½ green chilli , finely sliced…