Indian-Spiced Scrambled Eggs with Cilantro Chutney & Crispy Naan Triangles

Ingredients

• 10 whole large eggs, room temperature for fluffier texture
• 3 tbsp whole milk, adds richness and creaminess
• 3 tbsp butter, divided: 2 tbsp for eggs, 1 tbsp for naan
• 1 tsp cumin seeds, whole seeds for toasting
• 1/2 tsp turmeric powder, adds golden color and mild earthiness
• 1/2 tsp garam masala, warm spice blend, mild for kids
• 1/2 tsp sea salt, to taste
• 1 cup fresh cilantro, packed, for chutney
• 1/2 cup fresh mint leaves, optional but adds brightness
• 2 tbsp lime juice, freshly squeezed
• 1/4 cup coconut yogurt or Greek yogurt, base for chutney
• 1 whole garlic clove, minced finely
• 1/2 tsp ginger, freshly grated or minced
• 4 pieces naan bread, store-bought or homemade, cut into triangles
• 1 cup cherry tomatoes, halved, for garnish and serving
• 1/2 cup sliced red onion, optional, for color and crunch

Instructions

1. 1

   Make the cilantro-mint chutney first: Blend fresh cilantro, mint, lime juice, yogurt, minced garlic, and grated ginger in a food processor until smooth and creamy. Season with a pinch of salt. Set aside in a small bowl.

2. 2

   Whisk together eggs and milk in a bowl until well combined and light. Season with salt and set aside.