Curried Fried Egg Open Naan

Ingredients

Scaled for your household (2 portions) · original serves 2

• Naan2
• Vegetable oil1½ AU tbsp
• Red onion1
  finely sliced
• Garlic cloves1
  sliced
• Korma paste1 AU tbsp
  Choose korma paste from the source alternatives; use 1–1½ tablespoons to taste.
• Eggs4
• Saltto taste
• Black pepperto taste
• Labneh95 g
• Tomatoes2
  finely diced
• Coriander bunch2 AU tbsp
• Lemon1
  plus extra lemon wedges to serve

Method

1. 1

   Toast both sides of the naan in a non-stick pan and set aside. Heat oil in the same pan; soften onion and garlic for 1–2 minutes. Stir in curry paste for another minute.

2. 2

   Make spaces in the onion mixture and crack in the eggs. Fry for 2–3 minutes, then cover until cooked to your liking; season.

3. 3

   Spread labneh over the warm naan. Add the curried eggs and onions, tomatoes and coriander. Squeeze over lemon juice and serve with extra lemon wedges.