Scrambled eggs with cilantro & coconut chutney

Scrambled eggs are probably what I eat most frequently, but they aren’t much to write home about. This chutney is. It takes the eggs from ordinary to remarkable, and, here’s the best part, it is as easy as throwing a bunch of things into a food processor and pressing the button. There’s no cooking, just combining. It keeps well in an airtight container in the refrigerator for up to a week (it gets quite a bit thicker and loses a bit of its fresh, herby brightness, but it is still great), and it’s also good on roast chicken, grilled fish, broiled lamb, griddled halloumi cheese, or roasted sweet potatoes. If you don’t like cilantro, substitute fresh mint. <br /> <br />Reprinted from Now & Again by Julia Turshen with permission by Chronicle Books, 2018
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