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Indian-style scrambled eggs with green chilli and coconut

You'll need

2 tbsp ghee or coconut oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 long green chilli, thinly sliced, plus extra, to serve 1 tbsp finely grated ginger 2 tsp black mustard seeds Pinch of ground turmeric 8 eggs, lightly beaten 60 ml coconut cream, plus extra to serve Grated coconut, coarsely chopped coriander and warm naan bread, to serve


  • 01
  • Heat ghee or oil in a large frying pan over medium-high heat, add onion, garlic and chilli and sauté, stirring occasionally, until fragrant (3-4 minutes). Add ginger and mustard seeds, and stir until fragrant and seeds start to pop (30 seconds), then stir in turmeric.
  • 02
  • Meanwhile, whisk eggs and coconut cream in a bowl and season to taste. Add to pan and stir occasionally until egg is just set (2-3 minutes). Divide among bowls, drizzle with coconut cream, top with grated coconut, coriander and chilli, and serve with warm naan bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2016

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