Naan flatbreads with eggs, leeks and Parmesan
A quick-fix vegetarian supper cleverly using shop-bought naan breads, this can be on the table in 15 minutes.
Per serving: 637kcals, 25g fat (7.8g saturated), 75.1g carbs, 1.3g sugars, 26.8g protein, 3.4g fibre, 0.413g sodium
|Knob of butter|
|1 leek, washed and sliced|
|Salt and black pepper|
|4 plain or garlic naan breads|
|120g Parmesan, grated|
|4 large eggs|
1 Preheat the oven to 200˚C/180˚C fan/gas mark 6.
2 Melt the butter in a large pan over a medium heat and cook the leek for 6-7 minutes until soft. Season with salt and pepper.
3 Place the naan breads on a baking tray. Top with the leek and cheese, then push the toppings out towards the sides to form a small nest on each naan.
4 Crack an egg into the centre of each nest and season with salt and pepper.
5 Bake for 10 minutes or until the whites of the eggs are just set but the yolks are still runny, or until cooked to your liking. Serve hot.
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