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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jun 2016

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with chicken ragu and green sauce

Fast autumn recipes

recipes

Flank steak tacos with corn, avocado and coriander

Fast summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast seafood recipes

recipes

Flathead with crushed peas

Fast summer dinners

recipes

Pumpkin pilaf with ricotta and pepitas

Six fast noodle recipes

recipes

Egg sandwich

Smoked trout scramble

recipes

conversion tool