Indian Chilli Scrambled Eggs

Cook time 20 minutes
Servings 4


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

Indian Chilli Scrambled Eggs


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.