Tuesday, November 5, 2013

Egg Naan

Naan is a Asian flatbread that is simply delicious. You can use it as a base for all sorts of goodies including meats, cheeses, and vegetables. Back during my breakfasts around the world project, I made the Afghan variation of naan called noni. For this recipe, I just used a store bought naan for convenience. I simply sprinkled cheese on top, cracked a couple of eggs on top, and baked it for a delicious meal.

egg naan (1)
 
Egg Naan
1 naan flatbread
¼ cup mozzarella cheese, shredded
¼ cup provolone cheese, shredded
¼ cup parmesan cheese, shredded
2 eggs
1 tsp Italian seasonings

Preheat your oven to 400 degrees. Top the naan with the cheese and seasonings. Crack an egg on each side, careful not to let the whites run off the edges. Bake for 12-15 minutes on an upper rack, or until the egg has set.

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