Breakfast Naan Pizza excerpted from The Chutney Life: 100 Easy-to-Make Indian-Inspired Recipes by Palak Patel. Photography by Emily Dorio.
On her blog, The Chutney Life, Palak Patel breaks down the intricacies of Indian cooking into accessible recipes for all home cooks. From the importance of a good tadka—a means through which whole spices are tempered in oil to increase their flavour profile—to countless easy hacks such as upgrading a classic can of Campbell’s Tomato Soup with a little ginger, garlic, and coriander, these recipes are fresh, inventive, and irresistible.
With Patel’s signature snacks—spreading lasan ni chutney (a spicy spread made by pounding together fresh garlic cloves and chili powder in a mortar and pestle) inside of a quesadilla or adding just a touch of cumin and coriander powder to cream of cauliflower soup—you’ll never get bored or see the same old stuff.
The 100 easy-to-make recipes in this cookbook not only celebrate the Indian food Patel grew up eating but also the loving hands that made that food. Filled with anecdotes, love notes to Patel’s favourite kitchen tools, and many time-saving tips, Patel’s recipes find inspiration in resourcefulness. Busy moms and curious cooks alike will find new, exciting flavours here, inspired by souvenirs of Patel’s travels, makeovers of classics, and Indian remakes of favourites, including: Coconut Shrimp Po’ Boys with Panang Curry Remoulade; Crispy Barbecue Chicken Keema Tacos; Masala Pot Pies covered in beautiful delicious golden puff pastry; and secret recipes for Patel’s unbeatable chutneys.
By embracing the magic that happens when flavours transcend continents and cultures, The Chutney Life finds the perfect balance in Indian-American cooking.
Breakfast Naan Pizza
I will essentially eat anything if you serve it to me on top of a warm, soft, buttery piece of naan. These breakfast naan pizzas have been a staple in our home for years, mainly because of how simple and easy they are to make. Because I loathe doing dishes, I usually toast up all the naan first, and then wipe down the skillet and fry the eggs in the same pan—efficiency, people. The star of this dish is hands down the cream cheese layer made with Lasanyu Marchu (page 263). I have a tub of this premade in my fridge at all times, as it is such a flavourful and versatile condiment. The tomato salsa really brings some zip to these pizzas, too. But if I’m being honest, on weekdays I skip the salsa just so I don’t have to wash a cutting board, and the pizzas are still incredibly satisfying!
Serves 4
For the salsa
2 cups (360 g) chopped cherry tomatoes
¼ cup (10 g) finely chopped fresh cilantro
1 tablespoon extra-virgin olive oil
Juice of ½ lime, plus more if needed
½ teaspoon salt, plus more if needed
½ teaspoon ground cumin
For the pizza
1 (8-ounce/225 g) package cream cheese (I prefer Philadelphia brand)
2½ to 3 tablespoons prepared thecha chutney or Lasaynu Marchu (page 263)
3 to 4 tablespoons unsalted butter, softened
4 large naan or 8 mini naan (see Note)
8 large eggs
2 ripe avocados, pitted and thinly sliced
Salt and freshly ground black pepper
4 lime wedges
NOTE: Because these pizzas are more filling than they look, I make them on mini naan if I can find them, as they’re perfect for a serving with just one egg on top!
Preheat the oven to 200°F (90°C)
MAKE THE SALSA: Mix the tomatoes, cilantro, olive oil, lime juice, salt, and cumin in a small bowl. Adjust salt and lime to taste, if needed.
MAKE THE PIZZA: In a small bowl mix the cream cheese with the thecha chutney.
Heat a large skillet or a griddle over medium-high heat. Spread a thin layer of butter on both sides of the naan, and working in batches if necessary, cook in the skillet until golden, about 2 minutes per side. Keep the naan warm in the preheated oven while you fry the eggs (see the Pro Tip on page 32).
Place the warm toasted naan on a serving plate and spread with one-fourth of the chutney and cream cheese mixture. Top with half of a sliced avocado, a sprinkle of salt and pepper, and two fried eggs. Add a generous spoonful of the salsa and serve with a lime wedge. Repeat with the remaining ingredients to make four naan pizzas in all. Eat immediately!
NOTE: Because these pizzas are more filling than they look, I make them on mini naan if I can find them, as they’re perfect for a serving with just one egg on top!
Recipe reprinted with permission from Abrams.