Afghan Eggs and Tomato Tukhum Bonjan or Agay Bonjan
Elevate your breakfast or brunch routine with the vibrant flavors of Afghan Eggs and Tomato, also known as Tukhum Bonjan or Agay Bonjan. This hearty, one-pan dish combines a luscious tomato base infused with fragrant spices like turmeric, coriander, and cumin. Perfectly nestled within the sauce are soft-poached eggs, cooked to your preferred doneness, offering a satisfying balance of richness and warmth. With minced garlic, sautéed onion, and a garnish of fresh cilantro, every bite bursts with bold, authentic Afghan flavors. Serve this comforting dish with warm naan or crusty bread to soak up the flavorful sauce, making it ideal for a cozy meal any time of the day. Ready in just 35 minutes, this recipe is a must-try for those seeking a quick, wholesome meal packed with global inspiration.
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Recipe Information
Ingredients
- 3 tablespoons Olive oil (or ghee)
- 1 large, finely diced Yellow onion
- 3 cloves, minced Garlic
- 4 medium, diced Tomatoes
- 0.5 teaspoons Ground turmeric
- 1 teaspoons Ground coriander
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Red chili flakes (optional)
- 1 teaspoons (adjust to taste) Salt
- 0.5 teaspoons (adjust to taste) Black pepper
- 4 large Eggs
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 4 pieces (for serving, optional) Bread or naan
Instructions
Heat the olive oil (or ghee) in a large skillet over medium heat.
Add the finely diced onion and sauté for 5-7 minutes until soft and lightly golden.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced tomatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and break down into a sauce-like consistency.
Mix in the ground turmeric, coriander, cumin, chili flakes (if using), salt, and black pepper. Stir well to combine and let simmer for 2-3 minutes to blend the flavors.
Use a spoon to create four small wells in the tomato mixture. Crack an egg into each well, ensuring the yolks stay intact.
Reduce the heat to low and cover the skillet with a lid. Cook for 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny (or cooked to your desired doneness).
Remove the skillet from heat and sprinkle chopped fresh cilantro over the top as garnish.
Serve immediately with warm bread or naan for scooping up the eggs and tomato sauce.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 28.3 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 447 mg | 34% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1934 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
