6 ingredients and 10 minutes – skip the take out and make this scrumptious flat bread instead!!
It has been raining cats and dogs in California for couple of months now. Not that the rain is appreciated after a long period of drought, it has just been overwhelming and all the reservoirs have started to overflow. Mr.Sun (or ms.?) was shining on us the whole of yesterday and it felt soooo good! We got a much deserved break for a chance to dry out.
Naans have become all the rage lately – from pizzas to wraps, they have a managed to become a part of the mainstream food culture and are readily available in most grocery stores. So, gone are the days when naans were just a vehicle to mop all that butter chicken or chicken tikka masala.
Let us chat about this recipe – think of it as a naan pizza without cheese! Soft cooked eggs, chewy kale and the crisped baked naan topped with a spicy oil that is BAM WHAT?? ( from all the Liv and Maddie episodes that I’ve watched with my kids)
The naan is just plain store bought naan topped with eggs, kale and baked – boring, right? But wait, we top with a oil – an oil that you will lick off a spoon or drizzle on your omelettes or toss your pastas or spread on your sandwiches or glaze on your brownie (he he, may be not). It is just so spicy and oh so YUM!!! To make the oil, you just blend chipotle peppers packed in adobo, garlic cloves, salt and vegetable oil together and warm just to toast the garlic. This is a oil that is gonna become your fridge staple.
-I used Tuscan kale here but regular kale will work just fine. Wash, pat dry and remove the tough centre rib.
-I used this can – fish out two peppers without the sauce
-To make the dish in 10 minutes – make the spicy oil while naan is baking
There is no real measurements except for the oil. Sometimes naans come in various sizes, so top the naan with as many eggs and kale as you like and bake.
Skill – Easy
Kale and egg topped Naan with Spicy Ancho-Garlic Oil
2 whole chipotle peppers (packed in adobo)
4 garlic cloves
1 teaspoon salt
1/2 cup vegetable oil
4 large naan flatbread
1/2 bunch Tuscan or regular kale
12 eggs or as required
additional salt, for eggs
To make spicy garlic-chipotle oil,
1. Combine 2 chipotle peppers, garlic cloves, 1 teaspoon salt and vegetable oil in a small food processor or blender and process until smooth.
2. Transfer the mixture into a small saucepan and cook over low heat, until it begins to bubble on the sides (about 1 1/2 minutes), stirring occasionally. Take pan off heat and let cool.
To bake kale and egg topped naan,
1. Preheat oven to 450 degrees F.
2. Wash kale, pat dry and trim off the rib.
3. Line a large baking sheet with parchment paper, place one naan, break 2 or 3 eggs over it, sprinkle a pinch of salt and place kale around the eggs.
4. Bake naan in the middle rack of the oven for about 10 minutes or until the eggs are cooked.
5. Remove naan onto a platter and repeat with remaining naans.
Drizzle some spicy garlic-chipotle oil on top and serve hot or warm
Makes 4 servings
Disclaimer – salt, pepper and water are counted as one of the ingredients