📝 About This Recipe
A staple of the Afghan breakfast table (Nashta), Tokhm-e-Nimrou is a vibrant and aromatic take on the classic sunny-side-up egg. This dish transforms simple eggs into a flavor powerhouse using a base of softened tomatoes, onions, and a signature blend of warm spices like turmeric and coriander. It is a rustic, comforting meal that captures the essence of Afghan hospitality, meant to be shared with warm bread and good conversation.
🥗 Ingredients
The Base
- 3 tablespoons Vegetable oil or Ghee (Ghee adds a traditional nutty richness)
- 1 medium Yellow onion (finely diced)
- 2 medium Roma tomatoes (finely chopped)
- 2 Garlic cloves (minced into a paste)
- 1-2 Green chili (Serrated or Thai chili, sliced (adjust for heat))
Spices and Seasoning
- 1/2 teaspoon Turmeric powder (for golden color)
- 1 teaspoon Ground coriander
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Red chili flakes (optional for extra kick)
The Eggs
- 4 Large eggs (fresh, at room temperature)
Garnish
- 2 tablespoons Fresh cilantro (roughly chopped)
- 1 pinch Dried mint (crushed between palms)
👨🍳 Instructions
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1
Place a wide non-stick or cast-iron skillet over medium heat and add the oil or ghee. Allow it to shimmer before proceeding.
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2
Add the finely diced onions to the skillet. Sauté for 5-6 minutes, stirring occasionally, until they become translucent and just begin to turn a pale golden color.
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3
Stir in the minced garlic and sliced green chilies. Cook for about 1 minute until the garlic is fragrant, being careful not to let it burn.
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4
Add the chopped tomatoes to the pan. Cook for 4-5 minutes, pressing down on them with your spatula to help them break down into a thick, jammy consistency.
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5
Lower the heat slightly and stir in the turmeric, ground coriander, salt, black pepper, and chili flakes. Mix well so the spices toast in the oil for 30 seconds.
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6
If the mixture looks too dry, add 1-2 tablespoons of water to create a thin 'sauce' layer that will cradle the eggs.
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7
Using the back of a spoon, create four small wells or indentations in the tomato-onion mixture.
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8
Carefully crack one egg into each well. Try to keep the yolks intact for that perfect sunny-side-up appearance.
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9
Reduce the heat to low. Cover the skillet with a tight-fitting lid to allow the steam to cook the egg whites while keeping the yolks runny.
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10
Cook for 3-4 minutes. Check frequently; the eggs are done when the whites are fully set (opaque) but the yolks still jiggle when the pan is gently shaken.
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11
Remove from heat immediately to prevent overcooking the yolks.
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12
Garnish generously with fresh cilantro and a sprinkle of dried mint. Serve directly from the skillet for an authentic communal experience.
💡 Chef's Tips
Use fresh, room-temperature eggs to ensure the whites cook evenly without the yolks becoming rubbery. For a deeper flavor, let the onions caramelize slightly longer before adding the tomatoes. If you prefer 'over-easy' style, you can spoon a little of the hot oil from the edges of the pan over the egg whites to help them set faster. Avoid high heat once the eggs are added; low and slow is the secret to a tender egg white and a liquid gold yolk. If your tomatoes aren't very juicy, a teaspoon of tomato paste can help enrich the color and base flavor.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or flatbread (like Lavash) to scoop up the spicy tomato base and runny yolks. Pair with a side of fresh sliced cucumbers, radishes, and feta cheese for a refreshing contrast. Accompany with a hot cup of Afghan Chai (tea) infused with cardamom. A side of spicy Afghan chutney (Chatney Gashneez) adds a wonderful acidic brightness to the dish. For a fuller meal, serve alongside a bowl of creamy yogurt mixed with a little garlic and salt.