Curried Fried Egg on Naan (Printable)

Spiced fried eggs on warm buttery naan with creamy 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 mixed with that tangy yogurt sauce creates this incredible creamy situation youll want to eat with a spoon
  • It turns store-bought naan into something that feels restaurant special without any actual effort
  • The spice hit wakes you up faster than coffee ever could
02 -
  • The spices can burn quickly in hot oil, so have your eggs cracked and ready to go before you add them to the pan
  • Room temperature eggs give you more control over the final texture
  • Work quickly once you start frying, those eggs continue cooking even after you plate them
03 -
  • The yogurt sauce can be made a day ahead and kept in the fridge, the flavors actually get better with time
  • If your naan is stiff from the package, sprinkle it with water before warming to help soften it up

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