Sausage & Egg Naan Roll Recipe

Warm naan

Preheat oven to 180°C (350°F). Lightly brush both sides of each naan with melted unsalted butter (about 1/2 tbs per naan) and place on a baking sheet. Warm in the oven for 5–7 minutes until pliable and lightly golden. Keep wrapped in a clean towel to retain warmth and softness.

Prepare aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook sausage

Add the ground pork or breakfast sausage to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 6–8 minutes. Stir occasionally to get small crumbles. While cooking, sprinkle in smoked paprika, dried oregano, kosher salt, and black pepper and mix to combine.

Finish filling

When the sausage is cooked, stir in the chopped fresh parsley. Taste and adjust seasoning if necessary. Remove from heat and transfer to a bowl; wipe the skillet clean (reserve skillet for eggs).

Beat eggs

In a medium bowl, whisk together the 8 large eggs, 60 ml milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and slightly frothy.

Scramble eggs

Return the skillet to medium-low heat and add 1 tablespoon butter or oil. Pour the egg mixture into the skillet. Let sit 10–15 seconds, then gently push and fold the eggs with a spatula, forming soft curds. Cook until eggs are just set but still moist—remove from heat slightly before they are fully firm, about 3–5 minutes total.

Combine eggs and sausage

Add the cooked sausage back into the skillet with the eggs (or fold them together in a bowl). Sprinkle the shredded cheddar cheese over the hot mixture and fold until the cheese melts and everything is evenly combined. Keep warm.

Make yogurt sauce

In a small bowl, combine the Greek yogurt, 2 teaspoons hot sauce (or harissa), 1 teaspoon lemon juice, chopped cilantro or parsley, and 1/4 teaspoon salt. Stir until smooth and taste; adjust hot sauce or lemon to your preference.

Assemble rolls

Lay a warmed naan on a work surface. Spoon about 1/4 of the sausage-and-egg mixture along the center of the naan (approximately 3/4 to 1 cup filling). Drizzle 1 tablespoon of the yogurt sauce over the filling. Fold one long edge over the filling, then roll tightly like a burrito to form a roll. Repeat with remaining naan and filling.

Optional finish & serve

For a warm, slightly crisp exterior, heat a clean skillet over medium heat and sear the seam side down for 1–2 minutes, pressing gently, then rotate and sear the other side for 30–60 seconds. Slice in half if desired and serve immediately with extra yogurt sauce on the side.