Indian Scramble Naans

  • Serves: 2
  • Preparation time: 10m
  • Cooking time: 5-6m


  • 2 naan breads
  • 1 tbsp oil
  • 2 tomatoes, finely chopped
  • 4 spring onions, sliced
  • 1 tsp cumin seeds
  • ½ tsp medium Madras curry powder
  • 5 medium eggs, beaten
  • 1 pot coriander, leaves roughly chopped
  • 100g cucumber, coarsely grated
  • 150g pot natural yogurt


  • Preheat the oven to 200oC, gas mark 6.
  • Heat the naan breads in the oven according to pack instructions
  • Meanwhile, heat the oil in a small frying pan and fry the tomato, spring onions, cumin and curry powder for 1-2 minutes, remove and set aside. Mix the eggs with the coriander, reserving 1 tbsp for garnish and season, add to the pan and cook for 1-2 minutes until scrambled to your liking, stir the tomato mixture back into the eggs.
  • Mix the cucumber into the yogurt and season.
  • Spoon the Indian scramble on top of the naans and sprinkle with reserved coriander, serve with the cucumber yogurt.

Nutritional Information

  Per Serving
Kcal 848
Sugar 15.7g
Fat 34.7g
Sat Fat 7.6g
Salt 2.3g