Afghan eggs cooked into a soft, spiced tomato base — a quick, warming Kabul breakfast.

Where does Khagina come from?

Khagina is a Afghan dish from Kabul, Afghanistan.

Can Khagina be made vegan, gluten-free, or dairy-free?

Yes. This Khagina recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Khagina take to make?

About 25 minutes total (10 minutes prep, 15 minutes cooking), serving 3.

Khagina — a Kabul, Afghanistan recipe

Name: Khagina
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Afghan
Ingredients: 3 tomatoes; 1 onion; 5 eggs; 1 green chili; 1/2 tsp turmeric; 1 tsp coriander; 3 tbsp oil; to taste salt

Asia → 🇦🇫 Afghanistan → Kabul

Khagina

Afghan · easy · serves 3

prep 10 min · cook 15 min

~283 cal · 13g protein · 10g carbs · 22g fat (estimated, per serving)

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Soft eggs in a spiced tomato base

🇦🇫 Kabul

Khagina is a homey Afghan breakfast of eggs folded into a fragrant base of tomato, onion, and green chili, seasoned with turmeric and coriander. Cooked soft and scooped up with warm naan, it is fast, cheap, comfort food that starts many a Kabul morning with a pot of green tea alongside.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 3 —

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3 tomatoes

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1 onion

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5 eggs

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1 green chili

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1/2 tsp turmeric

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1 tsp coriander

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3 tbsp oil

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to taste salt

Instructions

1

Soften the onion in the oil, then add the tomatoes, chili, and spices and cook to a thick base.

2

Lower the heat and pour in the beaten eggs (or tofu).

3

Stir gently until just set and still soft.

4

Season with salt to taste.

5

Serve hot with warm naan and green tea.

Kabul tradition.

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🌏 While it simmers — know your destination

📍

Kabul. Where eggplant earns yogurt, mint, and respect.

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Afghanistan. Crossroads cooking of rice, yogurt, and mountain hospitality.

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Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →