Afghan
Tokhme Banjanromi
Tokhme banjanromi is a homely Afghan breakfast of eggs cooked into a rich tomato and onion base until the oil rises and the tomatoes turn sweet. It is eaten hot from the pan with warm Afghan naan.
Watch it madeBrooke Mason · 1:16
Ingredients
- Large eggs4
- Ripe tomatoes, finely chopped3 medium
- Yellow onion, finely chopped1 small
- Garlic, minced1 clove
- Green chili, finely chopped1
- Vegetable oil3 tbsp
- Ground turmeric1/4 tsp
- Ground coriander1/2 tsp
- Salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Fresh cilantro, chopped2 tbsp
- Afghan naan1 large, for serving
Method
- Heat the oil in a medium frying pan over medium heat.
- Add the onion and cook, stirring often, until soft and golden at the edges.
- Stir in the garlic and green chili and cook for 30 seconds until fragrant.
- Add the turmeric and ground coriander and stir briefly into the oil.
- Add the chopped tomatoes and salt, then cook uncovered for 10 to 12 minutes until the tomatoes collapse, thicken, and the oil begins to show around the edges.
- Taste the tomato base and adjust the salt and black pepper.
- Beat the eggs lightly in a bowl, then pour them evenly over the tomato mixture.
- Let the eggs sit for 20 seconds, then gently fold them through the tomatoes in broad strokes so they set in soft curds.
- Cook for 2 to 4 minutes more, stirring gently, until the eggs are just set but still tender.
- Sprinkle with cilantro and serve immediately with warm Afghan naan.
Common questions
Can I substitute the Afghan naan with something else?
Yes. Pita, flatbread, lavash, or warm naan-style bread all work well for scooping up the saucy eggs. Even toast is fine in a pinch, but choose something sturdy so it holds the tomato mixture.
How long should I cook the tomato base before adding the eggs?
Cook the tomatoes 10 to 12 minutes, uncovered, until they collapse and thicken and you see a little oil around the edges. If it is still watery, the eggs will dilute the sauce and cook unevenly.
What are the most common mistakes when making tokhme banjanromi?
The biggest mistakes are undercooking the onions, rushing the tomato base, and overcooking the eggs. Also avoid high heat once the eggs go in, or they can turn rubbery instead of staying soft and tender.
How should I store leftovers and reheat them?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water if needed. The eggs will firm up a bit, so reheat only until warm.
What is the best way to serve this dish?
Serve it immediately while the eggs are still soft, topped with fresh cilantro and plenty of warm bread. It works best as a breakfast, light lunch, or simple dinner, and a spoonful of yogurt on the side is nice too.