Naan Bread Topped with Fried Eggs and Accompaniments

Split the naan breads (or pita breads) and lightly toast them on a griddle pan. Brush with olive oil and go to town with the toppings. Traditional breakfast with a twist.

YOU WILL NEED

Recipe 1

  • 2 naan or pita breads
  • olive oil
  • Ina Paarman’s Sun-dried Tomato Pesto
  • 2 T (30 ml) butter
  • 4 eggs
  • ½ bunch spring onions thinly sliced on the diagonal
  • Ina Paarman’s Braai & Grill Seasoning
  • vine tomatoes, grilled

Recipe 2

  • 2 naan or pita breads
  • olive oil
  • Ina Paarman’s Sun-dried Tomato Pesto
  • 2 T (30 ml) butter
  • 4 eggs
  • ½ pack (125 g) streaky bacon
  • canola oil
  • 1 avocado, smashed
  • ½ t (2.5 ml) Ina Paarman’s Seasoned Sea Salt
  • thyme
Method

Recipe 1

Split the naan in half horizontally and grill each half, on one side only, on a dry griddle pan until lightly marked. Drizzle with a little olive oil. Spread each half with Tomato Pesto. Top naan halves with the eggs fried in the butter, sprinkle with sliced spring onions and season the eggs with our Braai & Grill Seasoning. Serve grilled vine tomatoes on the side.

Recipe 2

Follow the method above for the naan bread and eggs. Fry the bacon in a little oil until crisp and cut into pieces. Season the avocado with Seasoned Sea Salt. Spread the naan bread halves with Sun-dried Tomato Pesto. Place all ingredients on breads and garnish with thyme.

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