Breakfast still has a special place in my life. Weekend or not, I try to create variety to keep the kids interested. We all love eggs at our place and there are a number of ways we eat eggs for breakfast; from spicy baked eggs with cheddar to shakshouka. This Afghan breakfast, Tukhum banjan, o scrambled eggs with tomatoes is my most favourite way of eating eggs as it gets done quickly and delivers a big flavour.
Afghani cuisine in general is one of my most favourite of cuisines because it’s hearty and no frills food that uses few ingredients but doesn’t compromise on taste. Borani Banjan ,Bolani Bread ,Kabuli Pulao , Afghan food means a complete satisfactory culinary experience for me.
Some people don’t add onions and bell pepper to these scrambled eggs, some make a smooth puree of tomatoes and some like to keep them chunky. You can also keep the eggs whole in masala and not scramble them up. Traditionally these are served with naan like flatbread and milk based tea.
2 tomatoes, chopped
2 cloves garlic
1 green chilli pepper
1 red bell pepper(optional)
Salt to taste
Black pepper to taste
2 tablespoons olive or sunflower oil
Fresh mint or coriander
This Is What You Do:
Add red bell pepper if using any, season with salt and pepper.
Break the eggs into the pan. Stir them softly into the tomato mix till they look like scrambled eggs. Cook till the eggs are done but still soft. Don’t overcook to make the eggs rubbery.
Stir in chopped coriander.
Serve hot with naan bread and sheer chai (Milky tea).