Heat the naan breads in the oven according to pack instructions.
Meanwhile, heat the oil in a small frying pan and fry the tomato, spring onions, green pepper, cumin and chilli powder for 1-2 minutes, remove and set aside. Mix the eggs with the coriander, green chillies reserving 1 tbsp for garnish and season, add to the pan and cook for 1-2 minutes until scrambled to your liking, stir the tomato mixture back into the eggs.
Mix the cucumber into the yogurt and season.
Spoon the Indian scramble eggs on top of the naans and sprinkle with reserved coriander, serve with the cucumber yogurt.
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