Curried Fried Egg Naan (Printable)

Warm naan topped with spiced fried eggs, tangy yogurt sauce, and fresh garnishes for a flavorful Indian-inspired breakfast.

# 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 (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)

# Method:

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.

# Insider Tips:

01 -
  • The turmeric-stained oil infuses every bite with earthy warmth without being overpowering
  • That moment when the runny yolk meets the cool yogurt sauce is pure magic
  • It looks impressive but comes together in under 30 minutes, even on a busy morning
02 -
  • The spices will burn quickly in hot oil, so add them to already warmed oil and work fast
  • Room temperature yogurt sauce blends better and won't curdle when it hits the warm eggs
  • Serve immediately—the naan will start to absorb moisture from the toppings
03 -
  • Crack each egg into a small bowl first, then gently slide into the pan to avoid breaking the yolk
  • If your naan is especially thick, slice it horizontally to make two thinner pieces

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