Recipe: An Indian(ish) Cooked Breakfast

I’ve got a special treat for you this weekend. The sort of big, veggie cooked breakfast where you can dip, wipe and scoop full of bright, vibrant flavours. Long term readers will know what a massive fan of cookery writer Julia Turshen’s recipes I am. She’s the one who taught me how to make a killer veggie lasagna, how amazing jarred jalapeños are made into a punchy steak sauce, how to make the ultimate caesar salad, and how amazing kimchee is piled onto avocado toast. She’s contributed to this breakfast too with this bright, punchy and super-addictive Bangladeshi coriander and coconut chutney from her latest cookbook Now & Again (ad), perfect with scrambled eggs. The fluffy Indian naan, roasted tomatoes and mini portobello mushrooms are all me. 

There are pretty much only two things you need to know. First, this chutney does not really keep. It is less good on day two, and really not good after that so make it as you need it. There is enough for two generous portions over eggs here as it is the smallest amount you can get away with making in a mini chopper – I use this one (ad) – but feel free to scale up for a crowd.

The second thing I want you to know is how I make my eggs because I’m pretty proud of them. I beat my eggs with a little salt and pepper and pour them into a small, non-stick saucepan set over a medium high heat with a big spoonful of coconut oil melted in the bottom. I love making eggs with coconut oil – they’re much lighter and actually buttery than when you use butter. Then, I don’t stir them all the time, just every 30 seconds, scraping the cooked pieces off the bottom with a rubber heatproof spatula – I swear by the Le Creuset one (ad). Take them off the heat as they’ll keep on cooking in the pan just before they’re cooked enough.

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Indian(ish) Cooked Breakfast

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2
  • Category: Breakfast


A delicious plate of scrambled eggs, roasted tomatoes and mini portobello mushrooms served with a punchy coriander coconut chutney and lots of hot toasted naan bread.



For the Coriander Coconut Chutney

  • large handful fresh coriander
  • 2 tbsp coconut milk
  • 1 1/2 tbsp unsweetened desiccated coconut
  • 1/2 tbsp fresh grated ginger
  • 1/4 tsp sea salt
  • 1/4 tsp cumin seeds
  • fresh lime juice, to taste

For the breakfast

  • 2 handfuls cherry tomatoes
  • 8 mini portobello mushrooms
  • 5 large eggs
  • 1/2 heaped tbsp coconut oil
  • freshly ground sea salt and black pepper
  • 2 small or 1 large naan bread


  1. Pre-heat the oven to 200 degrees. Meanwhile, make the chutney by blitzing all the ingredients in a mini chopper until you’ve got it as smooth as possible.
  2. Roast the tomatoes and the mushrooms, peeled and seasoned with salt and pepper for 15 minutes.
  3. With 5 minutes to go, scramble the eggs, lightly beaten with a bit more salt and pepper in the coconut oil over a medium heat. For more on my scrambled egg method, see above.
  4. Toast the naan and serve the cooked breakfast between two warm plates with the chutney on the side to generously spoon over the eggs.


While I’m still working to nail the perfect recipe when I do make naan from scratch I use this recipe from half Baked Harvest.