📝 About This Recipe
Transport your senses to the bustling morning markets of Kabul with Tokhm-e-Jush, a beloved Afghan street food that turns the humble boiled egg into a flavor explosion. These eggs are characterized by their perfectly set whites and creamy yolks, sliced open and showered with a signature blend of tangy black pepper, salt, and sumac. Served with warm naan and a vibrant vinegar-soaked onion salad, it is a high-protein snack that perfectly balances earthy, acidic, and piquant notes.
🥗 Ingredients
The Eggs
- 8 pieces Large Eggs (preferably organic or pasture-raised)
- 6 cups Water (enough to cover eggs by an inch)
- 1 teaspoon Salt (to add to boiling water for easier peeling)
The Signature Spice Rub
- 1 tablespoon Black Pepper (freshly ground and coarse)
- 1 teaspoon Fine Sea Salt
- 2 teaspoons Ground Sumac (provides the essential tartness)
- 1/2 teaspoon Red Chili Flakes (optional, for a hint of heat)
The Onion Salad (Piyaz)
- 1 small Red Onion (very thinly sliced into half-moons)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Fresh Mint (finely chopped)
- 2 tablespoons White Vinegar (to macerate the onions)
- 1 tablespoon Lemon Juice (freshly squeezed)
For Serving
- 2 large pieces Afghan Naan or Flatbread (warmed)
- 2 pieces Fresh Green Chilies (thinly sliced for extra heat)
👨🍳 Instructions
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1
Begin by preparing the onion salad. In a small bowl, combine the thinly sliced red onions with white vinegar and a pinch of salt. Let them sit for at least 15 minutes to soften their bite and turn them a vibrant pink.
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2
While the onions macerate, place the eggs in a single layer in a medium saucepan. Cover with cold water until the eggs are submerged by at least one inch.
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3
Add one teaspoon of salt to the water; this helps the egg whites set quickly if a shell cracks and makes them easier to peel later.
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4
Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to a simmer and set a timer for exactly 9 minutes for a 'hard-boiled' egg that still has a slightly creamy center.
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5
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and two cups of ice cubes.
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6
In a small ramekin, whisk together the coarse black pepper, sea salt, ground sumac, and chili flakes. This is your 'Tokhm' spice blend.
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7
Once the 9 minutes are up, use a slotted spoon to transfer the eggs immediately into the ice bath. Let them chill for 5 minutes to stop the cooking process.
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8
Gently crack the eggshells all over by tapping them on the counter. Peel them under the water or under a running cold tap for the smoothest finish.
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9
Drain the vinegar from the onions. Toss the softened onions with the chopped cilantro, mint, and lemon juice.
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10
Pat the peeled eggs dry with a paper towel. Slice each egg in half lengthwise, revealing the beautiful golden yolks.
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11
Arrange the egg halves on a platter, yolk side up. Generously sprinkle the spice blend over the yolks while they are still slightly warm so the spices adhere.
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12
Top the eggs with a small mound of the onion salad and a few slices of fresh green chili if you enjoy heat.
💡 Chef's Tips
For the easiest peeling, use eggs that are a week old rather than farm-fresh, as the membrane pulls away from the shell better. Do not skip the sumac; its citrusy, astringent profile is what defines the authentic Afghan street food taste. If you prefer a 'jammy' yolk, reduce the boiling time to 7 minutes instead of 9. Always grind your black pepper fresh; pre-ground pepper lacks the aromatic oils necessary to stand up to the richness of the yolk. To prevent a green ring around the yolk, ensure you move the eggs to the ice bath immediately after the timer goes off.
🍽️ Serving Suggestions
Serve alongside a hot cup of Afghan Chai (tea) infused with cardamom for a traditional breakfast. Wrap the eggs and onion salad inside a piece of warm, torn naan bread to eat it 'street-style' on the go. Pair with a side of fresh sliced cucumbers and tomatoes drizzled with olive oil for a light lunch. Add a dollop of Afghan yogurt (Chaka) or plain Greek yogurt on the side to cool down the spices. Serve as a high-protein appetizer for a larger Afghan feast featuring Kabuli Pulao.