Curried fried-egg naan

Celebrate World Egg Day on October 8 with this spicy spread!

SERVES 2 Heat a large non-stick frying pan over medium-high heat. Add 2 shop-bought naans. Toast both sides until warm and lightly toasted. Transfer to a plate. Add 1½ tbsp oil to same pan and add 1 large red onion, finely sliced, and 1 small garlic clove, sliced.

Cook, stirring, 1-2 mins to soften onion and crisp up garlic slices, then stir in 1-1½ tbsp mild Indian curry paste (such as korma or rogan josh), making sure to coat onions and garlic. Cook a further 1 min. Using a spatula, make space in pan to crack 4 eggs into. Add eggs and cover with lid for 2-3 mins until eggs are fried or until they are cooked to your liking. Season with salt and pepper. Place naan onto serving plates and spoon

¹⁄³ cup (95g) labneh evenly over the top. Top with curried fried eggs and onions. Scatter 2 finely diced roma tomatoes and 2 tbsp fresh coriander sprigs over the eggs and squeeze over with lemon juice. Season to taste. Serve immediately with lemon wedges and enjoy!