Afghan Breakfast Eggs (4)
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with 1 teaspoon freshly ground black pepper, the chilli powder and coriander to taste, and serve hot – straight from the pan.