Keto-Friendly Indian Brunch: Coconut Turmeric Scrambled Eggs with Spicy Tomato Chutney & Cucumber Raita

Allergens

Eggs, Dairy (Ghee or Butter)

Ingredients

• 6 large eggs
• 1/4 cup coconut milk
• 1 teaspoon ground turmeric
• Salt and black pepper, to taste
• 2 tablespoons ghee or unsalted butter
• 2 cups chopped tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 cup freshly squeezed lemon juice
• 1 medium
• sized cucumber, peeled and finely chopped
• 1 cup plain Greek yogurt
• Fresh cilantro leaves, for garnish

Instructions

1. In a medium bowl, whisk together the eggs, coconut milk, turmeric, salt, and pepper. Set aside.
2. Heat 1 tablespoon of ghee or butter in a large non stick skillet over medium heat. Pour the egg mixture into the skillet and cook, stirring occasionally, until the eggs are cooked to your desired consistency. Remove from heat and set aside.
3. In another small saucepan, heat 1 tablespoon of ghee or butter over medium heat. Add the tomatoes, cumin, coriander, ginger, cinnamon, cardamom, and cloves. Cook for 5 7 minutes until the tomatoes are softened and the spices are fragrant. Stir in lemon juice and remove from heat.
4. In a separate bowl, mix together the chopped cucumber, yogurt, and a pinch of salt. Set aside. e) To serve, plate the scrambled eggs, followed by a generous spoonful of spicy tomato chutney and a dollop of cucumber raita. Garnish with fresh cilantro leaves.

Chef’s Insight

To get the perfect scrambled eggs, cook them gently over low heat, stirring occasionally so they don't become tough or rubbery.

Notes

For an extra kick, try adding a pinch of cayenne pepper to the scrambled eggs or spicy tomato chutney.