Curried Scrambled Eggs

Notes: Feeds 1.


  • 1 naan bread
  • large knob of butter
  • 2 spring onions, thinly sliced
  • pinch of cumin seeds
  • 3 eggs
  • 1–2 teaspoons curry paste (we use Madras)
  • handful of fresh coriander leaves
  • salt and freshly ground black pepper


  1. Preheat oven to 200°C/400°F/Gas Mark 6. Place naan bread on a baking sheet and warm in oven for 5 minutes. (Alternatively, heat on a griddle.)
  2. Place butter in a smallish non-stick frying pan. Add the spring onions to the pan, with the cumin seeds, and cook for 1 minute or so until beginning to soften.
  3. Meanwhile, crack the eggs into a bowl and lightly whisk together with the curry paste, 2 tablespoons of cold water, and some salt and pepper. Pour into the pan and leave to set for a minute or two.
  4. Continue to cook for another couple of minutes, stirring until almost set. Stir in the coriander leaves then spoon on to the warm naan and serve immediately.