2 tbspghee or coconut oil½onion, finely chopped1garlic clove, finely chopped1long green chilli, thinly sliced, plus extra, to serve1 tbspfinely grated ginger2 tspblack mustard seedsPinch of ground turmeric8eggs, lightly beaten60 mlcoconut cream, plus extra to serveGrated coconut, coarsely chopped coriander and warm naan bread, to serve
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.
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.