📝 About This Recipe
Tokhm-e-Puzpuz is a beloved staple of the Afghan breakfast table, offering a vibrant and soul-warming start to the day. This dish transforms humble eggs into a rich, savory masterpiece by simmering them in a fragrant base of caramelized onions, juicy tomatoes, and aromatic spices. It is the perfect balance of rustic comfort and bold, Silk Road flavors that will transport your senses to a bustling morning in Kabul.
🥗 Ingredients
The Base
- 3 tablespoons Vegetable oil (or ghee for extra richness)
- 2 medium Yellow onion (finely diced)
- 3 large Roma tomatoes (finely chopped or grated)
- 3 pieces Garlic cloves (minced)
The Spices
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 1/2 teaspoon Red chili flakes (adjust to spice preference)
- 1 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (freshly ground)
The Eggs
- 6 pieces Large eggs (at room temperature)
- 1-2 pieces Fresh green chili (Serrano or Thai chili, sliced)
Garnish and Finish
- 1/4 cup Fresh cilantro (chopped)
- 1/2 teaspoon Dried mint (optional, for authentic aroma)
👨🍳 Instructions
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1
Heat the vegetable oil or ghee in a large non-stick skillet over medium heat until shimmering.
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2
Add the finely diced onions to the skillet. Sauté for 6-8 minutes, stirring occasionally, until they turn a soft golden brown color.
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3
Stir in the minced garlic and sliced green chilies. Cook for another 60 seconds until the garlic is fragrant, being careful not to let it burn.
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4
Add the turmeric, ground coriander, and red chili flakes. Toast the spices in the oil with the onions for about 30 seconds to release their essential oils.
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5
Incorporate the chopped tomatoes into the pan. Stir well to combine with the onion and spice mixture.
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6
Lower the heat slightly and cook the tomatoes for 5-7 minutes. Use the back of your spoon to mash the tomatoes until they break down into a thick, jammy sauce and the oil begins to separate.
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7
While the sauce simmers, crack the eggs into a bowl and whisk them lightly with salt and black pepper until just combined.
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8
Pour the whisked eggs directly over the tomato base in the skillet.
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9
Let the eggs sit undisturbed for about 30 seconds to allow the bottom to set slightly.
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10
Using a spatula, gently fold the eggs into the tomato mixture. Do not over-stir; you want to create large, soft curds rather than a fine scramble.
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11
Continue cooking for 2-3 minutes until the eggs are cooked through but still moist and tender.
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12
Remove the pan from the heat. Sprinkle with fresh cilantro and a pinch of dried mint if using.
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13
Serve immediately while steaming hot directly from the pan or on a warmed platter.
💡 Chef's Tips
For the most authentic flavor, use very ripe tomatoes; if they aren't in season, a tablespoon of tomato paste can help deepen the color and tang. Avoid overcooking the eggs; they should be soft and slightly custardy, as they will continue to cook from the residual heat of the tomato base. If you prefer a 'shakshuka' style, you can crack the eggs whole into the sauce instead of whisking them, though the scrambled version is more traditional for Puzpuz. Adjust the heat by removing the seeds from the green chilies if you prefer a milder breakfast. Ensure your onions are properly caramelized; this sweetness is the secret counterpoint to the acidic tomatoes.
🍽️ Serving Suggestions
Serve with warm Afghan Naan or flatbread to scoop up the eggs. Pair with a side of fresh sliced cucumbers and radishes for a refreshing crunch. Enjoy with a hot cup of Afghan black tea (Chai) infused with cardamom. A dollop of thick Greek yogurt or Chaka on the side adds a lovely creamy contrast. Add a few pieces of salty feta cheese on top for a modern twist.