Turmeric fried egg naans with Kashmiri chilli recipe
A super simple breakfast recipe made using shop-bought naan breads and topped with turmeric fried eggs, spring onions and Kashmiri chicken flakes. If you want to make this even quicker you can toast the naans for 2-3 minutes.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 244 calories / serving
Ingredients
- 4 garlic and coriander mini naans
- 1 tbsp vegetable oil
- 2 large garlic cloves, finely chopped
- ½ tsp ground turmeric
- 4 medium eggs
- 2 tbsp coriander
- 2 spring onions, thinly sliced
- 1 tsp Kashmiri chilli flakes
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Shop ingredientsEach serving contains
- Energy
- 1025kJ 244.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 24.2gProtein 11.5gFibre 2.1g
Method
- Preheat the oven to 180°C, fan 160°C, gas 4. Place the naan on a baking tray and warm in the oven for 5 mins until softened.
- Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 min, then sprinkle in the turmeric. Crack over the eggs and fry for 2-3 mins until the white is cooked but the yolk is still runny, basting with the turmeric oil as you go.
- Top each naan with a fried egg, the scatter over the coriander, spring onion and Kashmiri chilli flakes. Drizzle over any remaining turmeric oil from the pan and finish with a good grind of black pepper.
- See more Breakfast recipes
