Curried Fried Egg Open Naan (Print View)
Spiced fried eggs on warm naan with fresh herbs and yogurt sauce
# Ingredient List:
→ Curried Fried Eggs
01 - 2 large eggs
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon ground turmeric
04 - 1/2 teaspoon ground cumin
05 - 1/4 teaspoon chili powder
06 - Salt and black pepper, to taste
→ Naan Base
07 - 2 pieces plain naan (store-bought or homemade)
08 - 1 tablespoon unsalted butter, melted
→ Yogurt Drizzle
09 - 1/4 cup plain Greek yogurt
10 - 1 tablespoon lemon juice
11 - 1/2 teaspoon honey
12 - Pinch of salt
→ Garnishes
13 - 1 small tomato, diced
14 - 1/4 small red onion, thinly sliced
15 - 1 small handful fresh cilantro leaves
16 - 1 small green chili, thinly sliced (optional)
# How to Make:
01 - Preheat the oven to 350°F. Brush the naan with melted butter and warm in the oven for 5–7 minutes until soft and heated through.
02 - In a small bowl, mix Greek yogurt, lemon juice, honey, and a pinch of salt until smooth. Set aside.
03 - Heat vegetable oil in a nonstick skillet over medium heat. Add turmeric, cumin, and chili powder; stir for 10–15 seconds until fragrant.
04 - Crack eggs directly into the spiced oil. Sprinkle with salt and black pepper. Fry until the whites are set but yolks remain runny, about 2–3 minutes. For firmer yolks, cover the skillet and cook 1 minute longer.
05 - Place each naan on a plate. Top each with one curried fried egg. Drizzle with the yogurt sauce. Scatter diced tomato, red onion, cilantro, and green chili (if using) over the top. Serve immediately.
# Expert Advice:
01 -
- The way the warm spices curl around a runny yolk creates this incredible moment when every bite feels like a tiny celebration
- It transforms ordinary breakfast ingredients into something that feels like it came from a bustling street stall in Mumbai
02 -
- The spices can burn quickly in hot oil, so have your eggs cracked and ready before you add them to the pan
- A runny yolk creates a natural sauce when you break it, mixing with the yogurt and spices in the most wonderful way
03 -
- Covering the pan for 30 seconds helps set the whites while keeping those yolks perfectly runny
- Pat your tomato dice dry with paper towels to prevent the naan from getting soggy