Chef Gigi Gaggero

Heat your Cold Winter Mornings! 

You’ll Need:

For the Chili Jam:

2-4 tablespoons hot chili paste (sambal oelek)

1-2 tablespoon unseasoned rice vinegar

1-2 teaspoon honey

For the Egg Naan:

1/4-1/2 cup Plain Greek yogurt

Kosher salt & fresh ground pepper

2-4 tablespoons extra-virgin olive oil

1-2 tablespoons butter

2-4 large eggs

2-4 pieces Nann bread

Paprika for garnish

Scallions, sliced thin

Cilantro Micro-greens for garnish

Here’s How: 

For the Jam: 

In a small bowl, combine the hot chili paste, vinegar, and honey. Set aside.

For the Egg Naan:

Place Greek yogurt in another small bowl; season with salt. Set aside. 

Heat oil and butter in a medium nonstick skillet over medium-high, crack eggs into pan and cook, shaking pan occasionally to keep eggs from sticking to each other until edges are golden brown, about 2 minutes; season with salt. 

Carefully tilt skillet toward you so oil pools at the front edge of the pan. Spoon the hot oil over egg whites, especially where they are still translucent, avoiding yolks, until set, about 1-2 minutes.

Warm Naan in a large cast-iron pan seasoned with a little oil. Remove to a warmed plate.

Divide the thick, tangy yogurt among the Naan, and top each with a fried egg, chili jam, scallions, microgreens, paprika, and fresh black pepper.

Makes 2-4 servings