New Veg. Sausage & Egg Naan Roll* Recipe

Warm naan

Heat a large skillet over medium heat. Brush both sides of each naan lightly with melted butter (about 3 tbs total). Warm each naan 60–90 seconds per side until heated through and slightly blistered. Keep warm wrapped in a clean towel.

Prepare sausage: If using links, slice them lengthwise or chop into 1/2-inch pieces so they fit the roll. Mince garlic, and finely dice onion and red bell pepper.

Cook vegetables: Heat 1 tbs olive oil in a medium nonstick skillet over medium heat. Add onion and bell pepper and cook 4–5 minutes until softened and edges begin to brown. Add minced garlic and cook 30 seconds until fragrant.

Cook sausage: Push vegetables to the side, add the prepared vegetarian sausage pieces to the pan. Brown 4–6 minutes, stirring occasionally, until edges are crisp and temperature is heated through. Sprinkle smoked paprika, ground cumin, 1/4 tsp black pepper, and 1/4 tsp salt over the mixture and stir to combine. Taste and adjust seasoning. Stir in chopped cilantro, if using. Transfer filling to a bowl and keep warm.

Whisk eggs: In a bowl whisk together 4 large eggs with 2 tbs milk (or water), 1/4 tsp salt and 1/4 tsp black pepper until blended.

Scramble eggs: Heat a clean nonstick skillet over medium-low and add 1 tsp oil or butter. Pour eggs into the pan and let sit undisturbed 10–15 seconds, then gently push the eggs with a spatula from the edges to the center, forming soft curds. Cook until slightly underdone (they will finish cooking in the roll) — about 2–3 minutes total. Remove from heat.

Prepare toppings: Toss shredded lettuce with a pinch of salt if desired. Lay out warmed naans on a work surface.

Spread sauce: On each warm naan spread 1 tbs ketchup or burger sauce down the center (reserve the rest for other rolls). Add a light drizzle of hot sauce if using.

Layer fillings: Divide the sausage mixture evenly among the 4 naans, placing it down the center. Top each with an equal portion of the scrambled eggs. Add sliced tomato, red onion, and shredded lettuce on top of the eggs.

Roll: Fold one long edge of the naan over the filling and roll tightly into a wrap. Optionally wrap each roll in foil or parchment to hold shape for 1–2 minutes to let fillings settle.

Serve: Slice each roll in half on the diagonal or serve whole. Serve immediately while warm.