Spiced Scrambled Eggs with Naan
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
Kachumber
- 1 Lebanese cucumber (diced)
- 1/2 cup mint leaves
- 2 gourmet tomatoes (diced)
- 1tablespoons lemon juice
- 50grams butter
- 2teaspoons mustard seeds
- 1 long green chilli (finely sliced)
- 2teaspoons finely grated ginger
- 2 spring onions (finely sliced)
- 1/2teaspoons ground turmeric
- 1/3 cup Greek-style yoghurt
- 4 garlic naan breads (chargrilled)
- 8 free range eggs
Nutrition per serving
2380kJ / 568Cal
2380 Kilojoules or 568 Calories
27% of daily energy intake*
Protein
22.8grams
Fat
30.0grams
Carbs
49.2grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make the kachumber, combine all ingredients in a bowl, season and set aside.
Step 2 of 4
Melt butter in a large frying pan over medium heat until foaming. Add onion, chilli, ginger and mustard seeds, and cook for 2 minutes or until onion softens and mustard seeds start to pop.
Step 3 of 4
In a large bowl, whisk eggs and turmeric together. Season well. Pour eggs into pan over onion mixture. Cook over medium heat for 3-4 minutes, stirring gently every 30 seconds, or until eggs set into large soft curds. Remove from heat.
Step 4 of 4
Top naan bread with egg, kachumber and yoghurt.
Categories
- Seafood free
- Quick & easy breakfast
- Tree nut free
- Egg
- Low sugar
- Sesame free
- Scrambled eggs
- High protein
- High fibre
- Soy free
- Breakfast
- Indian
- Tomato
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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