Packed with flavour, this spicy brunch dish goes down a treat with mango chutney.
Pre-heat the oven to 200 degrees celsius. Place the sausages on a lined baking tray and cook in the centre of the oven for 20 - 25 minutes until just brown.
Whilst the sausages are cooking, Cook off the bacon in a frying pan - don't allow to go crispy.
Remove the sausages from the oven and replace with the naan bread to heat through.
Slice the sausages into three, lengthways. Add to the frying pan with the bacon, add the oil and return to the heat. Add the madras curry powder, cumin and turmeric and stir well. Reduce to a low heat, cover and leave to infuse for a few minutes.
Bring a pan of water to boil, add the eggs in the clingfilm (I use the cling film method - you can find the recipe by searching in the search box of my blog). Reduce the heat to a simmer and leave the eggs to poach.
Remove the naans from the oven, place each naan on a plate. Top each naan with two pieces of bacon and 6 pieces of sausage. Remove the eggs from the boiling water, take out of the clingfilm pouches and serve on top of the loaded naans.
Add the fresh chilli, sprinkle with dried coriander and serve with mango chutney for dipping. Enjoy!