2 large handfuls of fresh cilantro leaves (a little bit of stem is fine!)
1 Tbsp peeled and minced or grated fresh ginger
½ tsp cumin seeds or ground cumin
½ cup [35 g] unsweetened flaked dried coconut
1½ tsp kosher salt
¼ cup [60 ml] coconut milk (full-fat or low-fat coconut milk will work)
1½ tsp fresh lime juice
2 Tbsp unsalted butter
In a food processor, combine the cilantro, ginger, cumin, dried coconut, and ½ tsp salt and pulse until the cilantro is finely chopped. Add the coconut milk and lime juice and pulse just to combine (you want the chutney to have a little texture, rather than be totally smooth). Set the chutney aside.
Crack the eggs into a large bowl and whisk until the whites and yolks are well blended. Add the remaining salt and whisk one more time.
In a large nonstick skillet over medium heat, melt the butter. Add the eggs and cook, stirring gently with a wooden spoon or heat-resistant spatula, until they are as set as you like them to be.
Transfer the eggs to a large platter. Serve the chutney either spooned on top or in a bowl on the side.
Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018