Indian Masala Scrambled Eggs with Cilantro Chutney & Toasted Naan
Prep 15 min · Cook 15 min · Serves 2 · medium
Free on iPhone
A vibrant Indian-spiced breakfast featuring fluffy eggs infused with ginger, green chilies, and aromatic spices, topped with fresh cilantro chutney and served alongside warm, buttered naan. This traditional Indian preparation transforms simple eggs into a restaurant-quality breakfast that's both comforting and exciting.
Ingredients
- 6 whole large eggs, room temperature for best texture
- 2 tbsp ghee or clarified butter, traditional Indian cooking fat
- 1/2 medium yellow onion, finely diced
- 1 tbsp fresh ginger, minced
- 1 whole green chilies, minced, seeds removed for less heat
- 1/2 tsp ground cumin, toasted briefly in ghee
- 1/2 tsp ground coriander, aromatic complement to cumin
- 1/4 tsp turmeric powder, adds color and earthiness
- 1/2 tsp sea salt, adjust to taste
- 1/2 cup fresh cilantro, divided, half for chutney, half for garnish
- 1/4 cup fresh mint, for cilantro chutney
- 2 tbsp lime juice, fresh squeezed
- 2 pieces naan bread, store-bought or homemade
- 1 tbsp butter, for toasting naan
- 1/2 cup cherry tomatoes, halved, for garnish
Instructions
- 1
Prepare cilantro chutney: Blend 1/2 cup cilantro, 1/4 cup mint, 2 tbsp lime juice, 1 tbsp water, and salt in a food processor until smooth. Set aside.
- 2
Heat 2 tbsp ghee in a large non-stick skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
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