Curried Fried Egg Open Naan (Printable Version)
Spiced fried eggs on warm naan with yogurt sauce 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)
# How to Make It:
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 -
- The runny yolk mixing with cool tangy yogurt creates this incredible creamy sauce that you will want to scoop up with every last bite of naan
- It hits every single flavor profile—spicy, tangy, fresh, rich—without requiring any special techniques or equipment
- People assume you spent way more time on it than you actually did, which is always a nice little kitchen victory
02 -
- The spice-infused oil will continue cooking the eggs even after you remove them from heat, so pull them slightly earlier than you think
- Cold yogurt sauce on hot eggs creates the perfect temperature contrast, but do not add it until the very last second or it will make the naan soggy
03 -
- Freshly ground cumin makes a noticeable difference here—whole seeds keep their potency much longer than pre-ground
- If your naan starts getting too crisp in the oven, wrap it in damp paper towel and microwave for 10 seconds to restore softness