Afghan Eggs (4)

A recipe from the Parwana Afghan Kitchen in Adelaide.

Afghan Eggs (4)
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Afghan Eggs (4)
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  1. Heat the oil in a medium saucepan over high heat and fry the onion and garlic for five 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 two 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.
  3. 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 five to 10 minutes, or 10 to 15 minutes for medium-soft, or until the eggs are cooked to your liking.
  4. Sprinkle with one teaspoon freshly ground black pepper, the chilli powder and coriander to taste, and serve hot – straight from the pan.
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