Fast Recipes

Indian-style scrambled eggs with green chilli and coconut

Fit for breakfast or dinner, these Indian-inspired scrambled eggs are fast and delicious.

By Emma Knowles
  • Serves 4
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  • 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


  • 1
    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.
  • 2
    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.
  • undefined: Emma Knowles