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Afghan scrambled eggs in pan surrounded by plates and afghan naan

Afghan Scrambled Eggs with Afghan Naan (Khagina with Noni Afghani)

  • Author: Anita Parris Soule | Cook on a Whim
  • Prep Time: see notes and recipe
  • Total Time: see notes and recipe
  • Yield: 6 servings 1x
  • Category: Breakfast, Brunch
  • Cuisine: Afghan

Description

Afghan Scrambled Eggs with Afghan Naan: Spicy, flavorful scrambled eggs served with fluffy homemade flat bread is the egg recipe you never knew you were missing but now you won’t be able to live without. (See notes for prep and cook times)


Scale

Ingredients

For the eggs:

  • 6 eggs, cracked into a bowl and whisked until combined
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/2 medium yellow onion, finely diced
  • 3 garlic cloves, finely minced
  • 1 teaspoon cumin seeds
  • 1 tomato, seeded and chopped
  • 12 serrano chiles, thinly sliced (more or less depending on your heat tolerance)
  • 1/4 cup chopped cilantro

For the Naan:

  • 2 1/2 cups lukewarm water
  • 1 teaspoon active dry yeast
  • 2 cups whole wheat flour
  • 1 tablespoon kosher salt
  • 3 1/2 cups all purpose flour

Instructions

For the Afghan Naan:

  1. Place water, yeast, and whole wheat flour in bowl of a stand mixer, stir with a whisk or wooden spoon until combined, cover with kitchen towel and allow to stand until frothy – about 1 1/2 hours.
  2. Next, add salt and All-purpose flour to mixer. Knead with dough hook for 10 minutes on medium speed.
  3. Cover bowl again and let dough rise until doubled in size – about 2 hours. (see notes if you want to bake your flatbreads in the morning)
  4. After 2 hours, preheat your oven to 500 degrees F with a pizza stone or baking steel on the lowest rack. Dump dough onto lightly floured surface and divide into 8 equal pieces (see photos for reference).
  5. Shape each piece into a ball, then roll out into a long, oval-like shape – about 10 inches – using plenty of flour to avoid sticking. Transfer to parchment lined baking tray and repeat with remaining dough pieces. You’ll just be rolling away from yourself and towards yourself to make a long, oval shape.
  6. Next, on a piece of parchment roughly the same size as your baking steel or stone, place 2-3 rolled out flatbreads ( or however many you can fit – I was able to do 3 at a time).
  7. Place a small dish of water near your workspace, and with wet fingers, make indentations running lengthwise on the shaped pieces of dough (again, see photos for reference). You really want to press firmly, almost all the way through the dough.
  8. Once dough is shaped and indentations are made, using a pizza peel or a thin baking sheet, transfer dough pieces parchment and all onto your preheated pizza stone/steel and bake for 6-8 minutes until puffed and golden. It’s ok if some of the bubbles get very dark – this will give you a smoky flavor very reminiscent of the tandoor ovens.
  9. Repeat this process until all dough is baked. Serve bread warm with Afghan Scrambled Eggs or with anything you like! This would go great with soups, stews, currys. Feel free to brush the baked flatbreads with a garlic & herb butter for extra flavor.

For the Afghan Scrambled Eggs:

  1. Heat a medium sauté pan over medium-low heat with 2 tablespoons of butter. When butter is melted, add onion, garlic, cumin seeds, and salt. Cook for about 5 minutes, stirring occasionally until onion is translucent.
  2. Next, add tomato and chiles and cook for 2-3 more minutes until the tomato softens a bit.
  3. Push ingredients to outer edges of pan and add 2 more tablespoons of butter to center of pan. When melted, add eggs and allow to sit, undisturbed for a minute before gently stirring and pushing ingredients from outer edges into the egg mixture. Leave eggs undisturbed for a 30 seconds or so and give another stir and flip to make sure they are cooking on all sides. It’s very important for the heat to be low or it will all just become watery.
  4. Once eggs look almost cooked, add cilantro, give it one more stir, turn heat off and let eggs sit and continue cooking in the hot pan for a minute or so.
  5. Serve with naan and more fresh cilantro if desired.

Notes

If you really don’t like spiciness, you can remove the ribs and seeds of your chiles, or use a sweet pepper to get the flavor without the spice.

I know a lot of us are working with sourdough starter now more than ever and I have no doubt this recipe would work well with sourdough starter in place of the active dry yeast. I have not tried it yet, but it’s on my list. I found this sourdough flatbread recipe and I have a strong feeling it would work just as well here, even subbing some of the AP flour for whole wheat and still making the indentations: Rustic Sourdough Flatbread

The prep time for the eggs is minimal. Maybe 10 minutes to chop everything and another 10-15 to cook. The Naan is a bit more time consuming of course. Just read through everything, plan ahead, and enjoy the process. You could even make the dough the night before and toss it in the fridge after it rises, then just shape and bake the naan the next morning.

Keywords: Khagina, Afghan Scrambled Eggs, Afghan Naan, Noni Afghani, Afghan Cuisine