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Method
- 1.In a large bowl combine the rice vinegar, water, sugar and salt and pepper. Whisk until sugar is dissolved.
- 2.Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick pan, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm.
- 3.Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
- 4.Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, vegetables, cucumber, red onion and fresh coriander.
Ingredients
- 454g sausage, thinly sliced
- 4 large eggs
- 4 naan flatbreads, warmed
- 30g sweet pepper relish
- Thinly sliced cucumber
- Thinly sliced red onion
- Fresh coriander leaves
- 120ml rice vinegar
- 60ml water
- 30g sugar
- Salt & pepper
- Thinly sliced radishes (optional)
- Shredded carrot
- Thinly sliced red pepper
Allergens
- Egg
