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Baked Eggs with Coconut Milk and Cilantro

Chris Morocco
  • minutes
  • Serves 2

INGREDIENTS

1/2 cup

Cilantro leaves with, stems tender

1

Shallots, Store-bought fried

2

Eggs, large

2 tbsp

Coconut milk, unsweetened

1 tsp

Lime juice, fresh

1

Tesapoon green hot sauce

1

Kosher salt

1

Coconut or vegetable oil, Virgin