Savoury Scambled Egg Stuffed Naan
A very different variation on a classic English dish.
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Serves: 4
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1 or 2 red chillies - finely chopped
1Tbsp vegetable oil
4 spring onions - chopped
4 tomatoes - roughly chopped
6 eggs
2 Tbsp milk
75g butter
2 Tbsp chopped coriander
2 or 4 Sharwood's Plain Naan
Cooking Method
Fry the chillies in the oil for 30 seconds, add the spring onions, tomatoes and fry for 1 minute, set aside. Beat together eggs and milk, season well. Melt 25g butter in a pan, add the eggs, stir over a gentle heat until the mixture begins to thicken and eggs have “scambled”. Stir in the tomato mixture and coriander, heat through. Cook naan as directed on the pack, smear with butter, spoon egg mixture on to one half of the naan, fold over, eat immediately.
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