One-Pot Cilantro Lime Rice with Poached Eggs

Photo by Michael Piazza / Styled by Catrine Kelty

If you love shakshuka, this one-pot rice-based meal is for you. Rice and kohlrabi are cooked together in a blend of green, herby coconut milk and then topped with perfectly poached eggs. Feel free to substitute parsley or basil for the cilantro or use a combination depending on what you have on hand. You can also substitute spinach for the kale/collards, but reduce the water from ⅔ cup to ½ cup.

Serves 3–4

1 (13.5-ounce) can coconut milk
1 bunch cilantro, leaves and thin stems included, ¼ cup leaves reserved for garnish
1 bunch lacinato kale or collard greens, stems removed and leaves sliced into thin ribbons
1 (1-inch) piece of ginger, peeled and grated (about 1 teaspoon)
2 cloves garlic, (1 whole, 1 grated/minced)
1 lime, zested and juiced
1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon sea salt, divided
2 tablespoons olive oil
1 large shallot, sliced
½ large kohlrabi, peeled and diced into ¼-inch cubes
1 cup white basmati rice
4 eggs

In a blender, combine coconut milk, cilantro, collards, ginger, the whole garlic clove, lime zest, ⅔ cup water and ¾ teaspoon Diamond Crystal kosher salt (or just under ½ teaspoon sea salt). Blend until smooth.

Heat a medium Dutch oven over low heat. Add olive oil, shallot and kohlrabi. Sauté until just beginning to brown. Add the remaining garlic clove (grated) and sauté until lightly browned, about 1 minute. Add rice and remaining salt; stir to coat rice in oil. Add herbed coconut milk mixture. Bring to a boil, then reduce heat to a simmer. Cover and cook until rice is cooked through, about 15 minutes. If you notice there is still excess liquid after 15 minutes, simmer uncovered for an additional 5 minutes.

Make 4 small indents and crack an egg into each. Cover pan and cook until egg whites are mostly opaque, but egg yolks are not fully set, about 5 minutes. Garnish with the remaining cilantro leaves or any other herb you prefer. Serve immediately.

This recipe appeared in the Winter 2022 issue as part of a larger story on Winter Vegetables.