Turmeric-fried eggs with coconut chutney
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Health conscious Meat-free Pescatarian
- 15 minutes
- 10 minutes
- Blank Bottle Moment of Silence 2016
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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!).
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