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Turmeric fried egg naans with Kashmiri chilli recipe

Turmeric fried egg naans with Kashmiri chilli recipe

9 ratings

A super simple breakfast recipe made using shop-bought naan breads and topped with turmeric fried eggs, spring onions and Kashmiri chicken flakes. If you want to make this even quicker you can toast the naans for 2-3 minutes. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 244 calories / serving
  • Vegetarian


  • 4 garlic and coriander mini naans
  • 1 tbsp vegetable oil​
  • 2 large garlic cloves, finely chopped
  • ½ tsp ground turmeric
  • 4 medium eggs
  • 2 tbsp coriander
  • 2 spring onions, thinly sliced​
  • 1 tsp Kashmiri chilli flakes
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    2g 11%
  • Sugars

    2g 3%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 24.2g Protein 11.5g Fibre 2.1g


  1. Preheat the oven to 180°C, fan 160°C, gas 4. Place the naan on a baking tray and warm in the oven for 5 mins until softened. 
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 min, then sprinkle in the turmeric. Crack over the eggs and fry for 2-3 mins until the white is cooked but the yolk is still runny, basting with the turmeric oil as you go. 
  3. Top each naan with a fried egg, the scatter over the coriander, spring onion and Kashmiri chilli flakes. Drizzle over any remaining turmeric oil from the pan and finish with a good grind of black pepper.

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