Judas Iscariot Sausage & Egg Breakfast Naan
Kylee Newton - The Modern Preserver
2
10 minutes
15 minutes
Indian
Breakfast
Recently I went to a great Indian breakfast cafe in Auckland where I ordered their Sausage & Egg Naan - it conjured up memories of an amazing Breakfast Naan I used to eat at Dishoom in London.
I immediately thought this dish would be delicious with Apostle Spicy Smoked BBQ sauce so had to recreate it at home, so that you can too.
Ingredients
200g pork mince
1 banana shallot
2 cloves garlic
3-4 Tbsp olive oil
sea salt & freshly ground black pepper
¼ tsp cumin seeds
1 tsp Apostle Chaat Masala seasoning
1 small egg, whisked
60g breadcrumbs
2 naan breads
2-3 Tbsp cream cheese
4-5 Tbsp Judas Iscariot Spicy Smoked Barbecue sauce
4 fried eggs
large handful of coriander
Directions
Remove the mince from the fridge and allow it get to room temperature. Pre-heat the oven to 100°C.
Meanwhile finely dice the shallot and mince the garlic. Warm 1 tablespoon of oil in a frying pan and sauté the onion on a medium heat, then add the garlic, sautéing for a further minute.
In a large mixing bowl add the mince together with the cooked shallot and garlic, add the salt, pepper, cumin seeds, chaat masala seasoning, the egg and breadcrumbs. Using your hands mix it together, until evenly distributed. Divide the mixture into 4 even balls, about 75g each, then gently roll each into sausages about 13cm long.
Heat 2 tablespoons of oil in a large frying pan on a medium heat and fry the sausages, turning frequently, until cooked and brown all over. Place on a baking tray and keep warm in the oven until ready to serve.
Warm the naan and assemble by spreading cream cheese over half of each and drizzle over the Judas Iscariot Spicy Smoked Barbecue. Slice the sausages lengthways, place them on top, and add two fried eggs on each. Finish with a few sprigs of coriander, fold the bread over onto itself like a closed sandwich and cut in half to serve.