Indian Scrambled Eggs on Naan Bread

Pin It

I should begin by saying I am all for eating breakfast for lunch & dinner. I am also up for dinner that can be thrown together and be ready to eat in under 10 minutes. I would recommend trying to track down a good quality naan bread, I used a garlic & coriander one from Sainsbury's but you could always make your own if you fancied the challenge. I would have photographed the whole process but the meal was finished in a flash, almost as fast as we both scoffed it down!

Serves 2
You will need-

• A drizzle of olive oil
• 1/2 green or red chilli, deseeded & finely diced
• 1cm square ginger, grated or finely chopped
• 2 spring onions, finely sliced
• 1/4 tsp cumin
• 1/8 tsp turmeric
• Salt & Pepper to taste
• 1 tbsp chopped coriander plus extra for serving
• 1 tomato, peeled and cubed
• 4 eggs, beaten lightly
• 2 Naan breads

Preheat your oven to 180C and then get a frying pan with the oil in on a medium high heat. Whilst the frying pan is heating place the naan bread in the oven. Add the chilli, ginger, spring onions, cumin, turmeric, salt & pepper to the pan and fry for a 5 minutes before adding the coriander & tomato. Give everything a good stir and cook for another minute before adding the egg. Keep stirring the egg and take off the heat as soon as they're cooked. This shouldn't take more than about 2 minutes. To serve, spoon the egg mixture onto the naan bread and top with some more coriander.
Wham Bam Thank You Ma'am!