Turmeric-fried eggs with coconut chutney

Turmeric-fried eggs with coconut chutney

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  • 4
  • Easy
  • Carb Conscious Dairy free Health conscious Meat-free Pescatarian
  • 15 minutes
  • 10 minutes
  • Blank Bottle Moment of Silence 2016


  • 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!).

Discover more recipes featuring eggs here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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