Coconut-creamed spinach with eggs

This soft and soothing pantry meal comes together in a flash: Sizzle a whole jar of green curry paste in oil, add frozen spinach (no need to defrost), then simmer with coconut milk until fragrant and saucy. Poach eggs in the creamed greens and finish with a squeeze of lime for brightness and cashews for crunch. You can also top with basil, dill, cilantro, thinly sliced scallions or fresh chile, fried shallots or toasted coconut. And eat it over rice - there's plenty of sauce to go around.