The crispy sausagemeat works perfectly with the soft naan and garnishes. Try using flavoured sausages, too.
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Yields:
2 serving(s)
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Cal/Serv:
810
Ingredients
4
pork sausages, see intro
2
plain naan breads
2tsp.
mild curry spice paste, we used Patak's
2
medium eggs
1/2
small red onion, finely sliced
1
green chilli, finely sliced
Small handful coriander, roughly chopped
Sriracha, to seve
Directions
Step 1Squeeze the sausagemeat out of the skins (discard skins). Using the back of a spoon, spread the meat on top of the naans.
Step 2Heat a large non-stick frying pan over medium heat. Fry the naans 1 at a time, sausage-side down, for 5min, or until the meat is cooked through. Flip and cook for 2min more. Remove to a serving plate (cover with foil to keep warm) and repeat with the remaining naan.
Step 3Stir the curry paste into the empty pan and crack in the eggs. Fry until the whites are set but the yolks are still runny.
Step 4Transfer the eggs on to the naans, then garnish with the onion, chilli and coriander. Drizzle over the sriracha and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
