Afghanistan · Central & South Asia

Tukhm-e Banjanromi with Kachalu (Afghan Eggs & Potatoes)

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Cultural note: Eggs cooked in a spiced tomato sauce (tukhm-e banjanromi), often with potatoes (kachalu), are a staple Afghan breakfast — scooped up with warm naan and a glass of green tea.
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Tukhm-e Banjanromi with Kachalu (Afghan Eggs & Potatoes)

10 minPrep
25 minCook
4Servings
2/5Difficulty
3/5Impressiveness

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Ingredients

  • 3 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 potatoes, peeled and diced small
  • 1 green chili, chopped
  • 3 tomatoes, chopped
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • 0.5 tsp black pepper
  • 6 eggs
  • salt, cilantro, naan or Afghan bread

Instructions

  1. Fry onion in oil until golden.
  2. Add potatoes and cook, covered, stirring occasionally, 10–12 minutes until tender.
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  1. Add chili, tomatoes and spices; cook 5 minutes until saucy; season.
  2. Crack in the eggs (whole, or stir to scramble) and cook covered until set.
  3. Garnish with cilantro and serve with warm naan.

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