Curried Fried Egg Open Naan (Printable)
Spiced fried eggs on warm naan with yogurt sauce
# What You'll 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
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. Drizzle with the yogurt sauce. Scatter diced tomato, red onion, cilantro, and green chili (if using) over the top. Serve immediately.
# Expert Tips:
01 -
- The runny yolk mingling with cool tangy yogurt creates the most incredible creamy texture you didnt know you needed
- Its ready in under 30 minutes but looks impressive enough for weekend brunch guests
02 -
- Dont walk away from the skillet when toasting the spices they can go from fragrant to burnt in seconds
- The yogurt sauce needs to be room temperature or slightly chilled to prevent it from separating when it hits the hot eggs
03 -
- Crack each egg into a small bowl first before sliding it into the hot oil to prevent broken yolks
- Let the fried eggs rest on a paper towel for 30 seconds before placing on naan to avoid sogginess