Curried Fried Egg Naan



Prep time: 5 minutes 

Cook time: 10 minutes

Serves: 2



  • 4 eggs
  • 2 store-bought naans
  • 1½ tbsp oil
  • 1 large red onion, finely sliced
  • 1 small garlic clove, sliced
  • 1-1½ tbsp leftover mild Indian curry paste (such as korma or rogan josh)
  • Salt and pepper to taste
  • ⅓ cup (95g) labneh
  • 2 Roma tomatoes, finely diced
  • 2 tbsp fresh coriander springs
  • 1 lemon, plus extra lemon wedges to serve



  1. Heat a large non-stick frying pan over medium-high heat. Add the naan and toast both sides until warm and lightly toasted. Transfer to a plate.
  2. Add oil to the same pan and add onion and garlic. Cook, stirring for 1-2 minutes to soften onion and crisp up garlic slices, then stir in the curry paste, making sure to coat the onions and garlic and cook for a further 1 minute.
  3. Use a spatula to make a space in the pan to crack the eggs into. Add eggs and cover with lid until eggs are fried for 2-3 minutes or until the eggs are cooked to your liking. Season with salt and pepper.
  4. Place naan onto serving plates and spoon labneh evenly over the top. Top with curried fried eggs and onions. Scatter the tomato and coriander over the eggs and squeeze over lemon juice and season to taste. Serve immediately with extra lemon wedges.


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