Curried Fried Egg Open Naan (Printable)
Spiced fried eggs on warm naan with tangy yogurt sauce and fresh garnishes.
# What You'll Need:
→ 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 bread
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
# Directions:
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.
06 - Drizzle with the yogurt sauce. Scatter diced tomato, red onion, cilantro, and green chili (if using) over the top. Serve immediately.
# Cooking Tips:
01 -
- The warm spice hitting hot oil creates this incredible aroma that will make everyone drift into the kitchen asking what is for breakfast
- You get that perfect contrast of pillowy naan, crispy edged eggs, and cool tangy yogurt all in one bite
02 -
- The spices will burn quickly in hot oil so have your eggs cracked and ready to go before you add them to the pan
- Room temperature yogurt blends into a smoother sauce than cold yogurt straight from the refrigerator
03 -
- Cover the skillet with a lid for the last minute of cooking if you want perfectly set whites without overcooking the yolks
- Warm your plates in the oven while the naan heats up so everything stays hot longer