Curried Fried Egg on Naan (Print Version)
Golden fried eggs seasoned with aromatic spices served atop warm naan with cooling yogurt and fresh garnishes.
# 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)
# Preparation 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 (if using) over the top. Serve immediately.
# Expert Advice:
01 -
- Spices bloom right in the pan, filling your kitchen with the most incredible aroma in under thirty seconds
- The runny yolk mixes with that tangy yogurt sauce into something you will want to eat with a spoon
- Everything comes together in minutes but looks like something from a restaurant
02 -
- The spices can burn in seconds, so have your eggs cracked and ready before you add them to the oil
- Covering the pan for even thirty seconds will overcook runny yolks, so watch carefully
03 -
- Crack each egg into a small bowl first to avoid any shell pieces or broken yolks
- Let the pan get properly hot before adding oil so the spices bloom instantly