Ingredients -

2 tbsp coconut oil

4cm piece ginger, cut into fine matchsticks

1 garlic clove, sliced

1 red onion, sliced lengthways

1 tsp cumin seeds

½ tsp turmeric

1 tsp mustard seeds

1 head green cabbage, halved, cored and chopped into 5cm (2in) pieces

2 tbsp desiccated coconut

8 eggs - fried (2 per person)

 Method - 

Heat the oil in a wok or a large frying pan. Add the ginger, garlic, onion, and a little seasoning, and then stir-fry over a medium heat for 8 minutes, or until softened and golden.

Add the cumin, turmeric and mustard seeds, and cook for 1 minute or until the mustard seeds start to pop. Add the cabbage, coconut and 1 tbsp water and continue cooking for 5 minutes or until softened. Fry your eggs to the desired consistency and serve immediately.