Curried Fried Egg on Naan (Printable Version)

Spiced fried eggs with turmeric and cumin on warm buttered naan, topped with cooling yogurt drizzle and fresh garnishes.

# 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)

# 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.
06 - Drizzle with the yogurt sauce. Scatter diced tomato, red onion, cilantro, and green chili (if using) over the top. Serve immediately.

# Expert Hints:

01 -
  • The runny yolk creates its own sauce when mixed with the spiced oil and yogurt drizzle
  • Everything comes together in under 25 minutes but tastes like you spent much longer
  • The combination of warm naan, crispy egg edges, and cool tangy yogurt is perfect
02 -
  • The spices will burn if the oil is too hot so keep the heat at medium
  • Covering the pan for even one minute turns runny yolks into firm ones instantly
  • The yogurt sauce can be made ahead and refrigerated for up to 3 days
03 -
  • Crack each egg into a small bowl first to avoid shell fragments in the spiced oil
  • Pat the diced tomato with paper towels to prevent excess moisture on the naan

Go Back