Curried Fried Egg Open Naan (Print Version)
Spiced fried eggs on warm naan with yogurt drizzle 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
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
# How-To Steps:
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 over the top. Serve immediately.
# Expert Tips:
01 -
- The spiced oil infuses every bite with warm, aromatic complexity that regular fried eggs simply cannot achieve
- This dish comes together in under 30 minutes but tastes like something from a specialized Indian breakfast café
02 -
- The spiced oil will stain your whites and splatter more than plain oil, so keep your splatter screen handy
- Cracking the eggs into a small bowl first instead of directly into the hot spiced oil saves you from potential shell disasters
03 -
- Low and steady heat prevents the spices from burning and turning bitter
- A lid on the skillet for the last minute of cooking creates perfectly steamed whites while keeping yolks runny