Coconut greens with scotch bonnet and eggs

Ingredients

• 3 tbsp olive oil
• 1 small onion, thinly sliced (150g)
• 2 tsp cumin seeds, lightly crushed
• 1 scotch bonnet pepper (or regular red chilli), pierced a few times with a knife
• 4 garlic cloves, crushed
• 400g baby spinach leaves
• 400ml tin of coconut milk
• 6 eggs
• Fine sea salt and black pepper