📝 About This Recipe
Tokhm-e-Banmjan-Rumi is the quintessential Afghan breakfast, a rustic and soul-warming skillet of eggs gently poached in a rich, spiced tomato and onion reduction. This beloved 'Nashta' staple transforms humble ingredients into a vibrant masterpiece, balancing the sweetness of caramelized onions with the acidity of vine-ripened tomatoes and a hint of chili heat. It is a communal dish designed for dipping warm, crusty bread into jammy yolks, offering a true taste of Kabul's morning hospitality.
🥗 Ingredients
The Aromatics
- 2 large Yellow Onions (finely diced)
- 4 tablespoons Vegetable Oil (or ghee for extra richness)
- 4 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (grated)
The Tomato Base
- 5-6 medium Roma Tomatoes (ripe, finely chopped)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 2 pieces Green Chilies (Serrano or Thai, slit lengthwise)
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Salt (adjust to taste)
- 1/4 cup Water (if needed for consistency)
The Eggs and Garnish
- 6 pieces Large Eggs (at room temperature)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 teaspoon Dried Mint (crushed between palms)
👨🍳 Instructions
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1
Heat the vegetable oil or ghee in a large, heavy-bottomed non-stick skillet over medium heat until shimmering.
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2
Add the finely diced onions to the skillet. Sauté for 8-10 minutes, stirring occasionally, until they are soft, translucent, and just beginning to turn a golden amber color.
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3
Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until the aromatics are fragrant and the garlic is softened but not browned.
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4
Add the tomato paste to the center of the pan. Fry it in the oil for 1 minute to remove the raw metallic taste and deepen its color.
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5
Incorporate the chopped Roma tomatoes along with the turmeric, coriander, salt, and black pepper. Stir well to combine all ingredients.
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6
Reduce the heat to medium-low. Cover the skillet and let the tomatoes simmer for 10-12 minutes. The tomatoes should break down into a thick, jammy sauce. If the mixture looks too dry, add 1/4 cup of water.
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7
Use the back of a large spoon to create 6 small wells or indentations in the tomato mixture, spaced evenly apart.
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8
Carefully crack one egg into each well. To ensure no shells fall in, you may crack them into a small bowl first before sliding them into the sauce.
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9
Season the top of each egg with a tiny pinch of salt and pepper.
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10
Cover the skillet with a tight-fitting lid. Cook for 4-6 minutes for runny yolks, or slightly longer if you prefer your yolks firm. Watch for the whites to turn opaque and set.
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11
Remove the lid and sprinkle the fresh cilantro and dried mint over the entire dish.
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12
Turn off the heat and let the dish sit for 1 minute before serving directly from the skillet to the table.
💡 Chef's Tips
Use the ripest tomatoes possible; if they aren't in season, high-quality canned crushed tomatoes are a better substitute than pale, hard fresh ones. Don't rush the onions—caramelizing them slowly provides the foundational sweetness that balances the acidic tomatoes. For a truly authentic texture, do not over-scramble the eggs; the beauty of this dish lies in the distinct contrast between the sauce and the poached eggs. If you prefer a spicier kick, finely dice the green chilies instead of leaving them slit, or add a pinch of red chili flakes with the spices. Ensure your skillet has a tight lid; this creates the steam necessary to cook the egg whites perfectly while keeping the yolks liquid.
🍽️ Serving Suggestions
Serve hot with warm Afghan Naan or crusty sourdough bread for scooping. Pair with a side of fresh 'Chakka' (strained yogurt) or a simple cucumber and radish salad for a cooling contrast. Enjoy with a glass of hot Afghan green tea (Chai-e-Sabz) infused with cardamom. Add a side of salty feta cheese or green olives to complement the savory tomato base. A drizzle of Afghan hot sauce (Salata-e-Gosh-e-Fil) on top is perfect for those who love extra heat.