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Spiced Scrambled Eggs with Naan

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

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.

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