A recipe for traditional Afghan style breakfast eggs which should be served with naan breads on the side. The recipe is from ” Parwana” by Durkhanai Ayubi.
Ingredients
- 250 ml sunflower oil (1 cup)
- 1 large brown onion halved and thinly sliced
- 2 garlic cloves thinly sliced
- 3 ripe tomatoes halved and thinly sliced
- 1 fresh long red chilli thinly sliced
- 4 large eggs
- 1 teaspoon Chilli powder
- Coarsely chopped fresh coriander leaves to serve, cilantro
Servings:
Instructions
- Heat the oil in a medium saucepan over high heat and fry the onion and garlic for 5 minutes, or until softened and browned. Add the tomato and fresh chilli, and cook, stirring occasionally, until the tomato is softened, but still intact, then stir in 2 teaspoons salt, or to taste, to combine.
- Break the eggs into a bowl then pour evenly over the tomato and onion mixture in the saucepan. Break up the yolks gently, if that’s how you prefer them, then cover the pan with a lid.
- Reduce the heat to low and cook the eggs slowly, shaking the pan occasionally to avoid sticking for 5–10 minutes, or 10–15 minutes for medium-soft, or until the eggs are cooked to your liking.
- Sprinkle with 1 teaspoon freshly ground black pepper, the chilli powder and coriander to taste, and serve hot – straight from the pan.
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