Heat a dry skillet over medium heat and toast naan for 1.5 minutes per side until golden brown and crispy. Flip once when light char marks appear.
2 pieces naan bread
In a small bowl, whisk plain yogurt with lemon juice, salt, and chopped fresh herbs. Mix about 5 minutes before serving to blend flavors without separating the yogurt.
0.5 cup plain yogurt, 1 tbsp lemon juice, to taste salt, 1 tbsp fresh herbs
Heat olive oil or butter in a non-stick skillet over medium-low heat. Crack eggs directly into the pan and cook for 3-4 minutes until whites are set but yolks remain slightly runny. Do not flip or stir for fried eggs.
4 large eggs, 2 tbsp olive oil or butter
Sprinkle salt, black pepper, and optional toasted spices (cumin, paprika) over the eggs during the last minute of cooking to bloom the spices' flavor.
to taste salt, to taste black pepper, optional cumin and paprika
Place toasted naan on plates, top with cooked eggs, drizzle with yogurt sauce, and finish with extra fresh herbs. Serve immediately within 2 minutes to maintain naan crispness.
2 pieces naan bread, 4 large eggs, 0.5 cup plain yogurt, 1 tbsp fresh herbs
