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Turmeric-fried eggs with coconut chutney

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 T Woolworths ghee
1⁄2 t fresh turmeric, finely grated
4 free-range eggs
Black pepper, to taste
4 slices Woolworths Cape seed bread

For the coconut chutney:

160 g coconut chunks, grated
1 T coriander, roughly chopped
1 T mint, roughly chopped
2 limes, juiced
2 green chillies, finely chopped
2 garlic cloves, finely chopped
2 t palm sugar
2 t fish sauce

Method

Melt the ghee in a nonstick pan over a medium to high heat until very hot. Stir through the turmeric and break an egg into the pan. Cook until the edges are crispy and golden. Repeat with the remaining eggs. Season with black pepper.

To make the coconut chutney, place all the ingredients in a blender and blitz for a few seconds, keeping it quite chunky.

Serve the turmeric-fried eggs with the coconut chutney on the seed bread.

Cook's note: Fragrant turmeric and spicy coconut makes an aromatic brekkie (good for dinner too!).

Discover more recipes featuring eggs here.