“Paleo Indian Breakfast: Coconut Turmeric Scramble with Spicy Tomato Chutney”

Allergens

None

Ingredients

• 6 large eggs 1/2 cup full
• fat coconut milk 1/4 tsp ground turmeric 1/4 tsp ground cumin 1/8 tsp ground black pepper Pinch of Himalayan pink salt 1 tbsp ghee or avocado oil 2 cups cherry tomatoes, halved 1 small red onion, finely chopped 1 small green chili, finely chopped (optional) 1/4 cup fresh cilantro, chopped 1/4 tsp ground cumin Pinch of Himalayan pink salt

Instructions

1. In a medium sized mixing bowl, whisk together the eggs, coconut milk, turmeric, cumin, black pepper, and a pinch of Himalayan pink salt until well combined. Set aside.
2. Heat the ghee or avocado oil in a large non stick skillet over medium heat. Add the cherry tomatoes and cook for 3 minutes, stirring occasionally.
3. Add the red onion and green chili (if using) to the skillet, and cook for another 2 minutes until softened.
4. Stir in the ground cumin and a pinch of Himalayan pink salt, and cook for 1 more minute.
5. Pour the egg mixture into the skillet with the tomato onion mixture. Stir continuously to scramble the eggs and combine all ingredients. Cook for 4 5 minutes, or until the eggs are set but still slightly moist. Remove from heat.
6. To serve, transfer the scrambled eggs onto a large serving platter and top with the spicy tomato chutney and fresh cilantro.

Chef’s Insight

Turmeric is a powerful spice with anti-inflammatory properties, making this breakfast not only delicious but also beneficial to your health.

Notes

Feel free to adjust the spice levels according to your preferences. Adding a side of fresh fruit or avocado can make this meal even more balanced and satisfying.