Indian Chilli Scrambled Eggs

Cook Time 20 minutes

Servings 4

Ingredients

3 tsp coconut oil 

2 garlic cloves, grated
3 spring onions, finely chopped
1 3cm piece ginger, julienne
2 vine-ripened tomatoes, roughly chopped
1 long red or green chilli, thinly sliced
1 tsp garam masala
½ tsp turmeric, grated
6 free-range eggs
Salt to taste
⅓ cup (80ml) coconut cream 
Toasted coconut flakes, coriander leaves, warm roti bread, lime wedges, to serve

Method

Melt 1 tsp coconut oil in a large non-stick frying pan over medium heat. Add garlic, onion and ginger and cook, stirring occasionally, for 2-3 minutes or until softened. Add tomato and fry for 1-2 minutes until slightly softened. Add the chilli, garam masala, turmeric and another teaspoon coconut oil, and toss to combine. Continue to cook for 5 minutes.

Whisk eggs and coconut cream together in a large bowl. Season. Melt the remaining teaspoon of coconut oil in another pan, pour in the egg mixture and cook for 2-3 minutes, stirring occasionally or until eggs are just set.

Divide eggs between plates, top with tomato mixture and serve with warm roti bread, toasted coconut, coriander leaves and lime wedges.

Previous
Previous

Indian Dry Style Chicken Curry

Next
Next

Iced Tea Mocktail