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Categories:Viewed: 33 - Published at: 2 years ago
Ingredients
- 2 large handfuls of fresh cilantro leaves (a little bit of stem is fine!)
- 1 tablespoon peeled and minced or grated fresh ginger
- 1/2 teaspoon cumin seeds or ground cumin
- 1/2 cup [35 g] unsweetened flaked dried coconut
- 1 1/2 teaspoons kosher salt
- 1/4 cup [60 ml] coconut milk (full-fat or low-fat coconut milk will work)
- 1 1/2 teaspoons fresh lime juice
- 8 eggs
- 2 tablespoons unsalted butter
Method
- In a food processor, combine the cilantro, ginger, cumin, dried coconut, and 1/2 tsp salt and pulse until the cilantro is finely chopped. Add the coconut milk and lime juice and pulse just to combine (you want the chutney to have a little texture, rather than be totally smooth). Set the chutney aside.
- Crack the eggs into a large bowl and whisk until the whites and yolks are well blended. Add the remaining salt and whisk one more time.
- In a large nonstick skillet over medium heat, melt the butter. Add the eggs and cook, stirring gently with a wooden spoon or heat-resistant spatula, until they are as set as you like them to be.
- Transfer the eggs to a large platter. Serve the chutney either spooned on top or in a bowl on the side.
