Curried Fried Egg Open Naan (Printable Version)
Spiced fried eggs on buttery naan with yogurt sauce and fresh herbs
# What You Need:
→ For the 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
→ For the Naan Base
07 - 2 pieces plain naan (store-bought or homemade)
08 - 1 tablespoon unsalted butter, melted
→ For the 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.
# Expert Tips:
01 -
- Its breakfast that feels like an adventure without actually being difficult
- The cool yogurt against the spicy egg hits every craving at once
02 -
- Dont walk away while the spices bloom in the oil, they can burn quickly
- Room temperature eggs wont shock the hot oil and cook more evenly
03 -
- Cover the pan for 30 seconds if you prefer set yolks over runny ones
- A spoonful of mango chutney swirled into the yogurt sauce is a game changer