Indian-Spiced Scrambled Eggs with Cilantro Naan & Yogurt

Ingredients

• 8 whole large eggs, room temperature for fluffier texture
• 1 cup whole milk yogurt, for serving alongside
• 1 medium yellow onion, finely diced
• 1/2 cup fresh cilantro, chopped, divided
• 3 tablespoons butter, unsalted
• 1/2 teaspoon cumin seeds, whole
• 1/4 teaspoon ground turmeric, mild, golden flavor
• 1/4 teaspoon ground coriander, subtle warmth
• 3/4 teaspoon sea salt, divided - 1/2 tsp for eggs, 1/4 tsp for naan
• 1/4 teaspoon black pepper, freshly ground
• 1 1/2 cups all-purpose flour, for naan
• 1/2 cup plain Greek yogurt, for naan dough
• 1 teaspoon baking powder, for naan rise
• 1/3 cup warm water, for naan dough
• 3 tablespoons ghee or butter, 1 tbsp for dough, 2 tbsp for brushing naan
• 2 whole garlic cloves, minced, optional for naan
• 1 whole lime, cut into wedges for serving

Instructions

1. 1

   Prepare naan dough: Combine flour, baking powder, and 1/4 tsp salt in a bowl. Add Greek yogurt, 1 tablespoon melted ghee, and warm water, stirring until a soft dough forms. Knead gently for 3-4 minutes until smooth. Divide into 4 equal balls, cover, and let rest 15-20 minutes.

2. 2

   Heat a cast-iron skillet or griddle over medium-high heat. Roll each dough ball into a thin oval (about 1/4-inch thick). Cook 2-3 minutes per side until golden and puffy. Brush with ghee and keep warm.