Afghan Eggs and Tomato Tukhum Bonjan or Agay Bonjan

Elevate your breakfast or brunch routine with the vibrant flavors of Afghan Eggs and Tomato, also known as Tukhum Bonjan or Agay Bonjan. This hearty, one-pan dish combines a luscious tomato base infused with fragrant spices like turmeric, coriander, and cumin. Perfectly nestled within the sauce are soft-poached eggs, cooked to your preferred doneness, offering a satisfying balance of richness and warmth. With minced garlic, sautéed onion, and a garnish of fresh cilantro, every bite bursts with bold, authentic Afghan flavors. Serve this comforting dish with warm naan or crusty bread to soak up the flavorful sauce, making it ideal for a cozy meal any time of the day. Ready in just 35 minutes, this recipe is a must-try for those seeking a quick, wholesome meal packed with global inspiration.

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 2

Ingredients

• 3 tablespoons Olive oil (or ghee)
• 1 large, finely diced Yellow onion
• 3 cloves, minced Garlic
• 4 medium, diced Tomatoes
• 0.5 teaspoons Ground turmeric
• 1 teaspoons Ground coriander
• 0.5 teaspoons Ground cumin
• 0.25 teaspoons Red chili flakes (optional)
• 1 teaspoons (adjust to taste) Salt
• 0.5 teaspoons (adjust to taste) Black pepper
• 4 large Eggs
• 2 tablespoons, chopped (for garnish) Fresh cilantro
• 4 pieces (for serving, optional) Bread or naan

Directions

Step 1

Heat the olive oil (or ghee) in a large skillet over medium heat.

Step 2

Add the finely diced onion and sauté for 5-7 minutes until soft and lightly golden.

Step 3

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

Add the diced tomatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and break down into a sauce-like consistency.

Step 5

Mix in the ground turmeric, coriander, cumin, chili flakes (if using), salt, and black pepper. Stir well to combine and let simmer for 2-3 minutes to blend the flavors.

Step 6

Use a spoon to create four small wells in the tomato mixture. Crack an egg into each well, ensuring the yolks stay intact.

Step 7

Reduce the heat to low and cover the skillet with a lid. Cook for 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny (or cooked to your desired doneness).

Step 8

Remove the skillet from heat and sprinkle chopped fresh cilantro over the top as garnish.

Step 9

Serve immediately with warm bread or naan for scooping up the eggs and tomato sauce.

Nutrition Facts

Serving size	1070.9 grams (1070.9g)

Amount per serving	% Daily Value*
Calories	1277

Total Fat 68.00g	87%
Saturated Fat 13.50g	68%
Polyunsaturated Fat 0.40g
Cholesterol 744mg	248%
Sodium 3478mg	151%
Total Carbohydrate 121.70g	44%
Dietary Fiber 14.60g	52%
Total Sugars 28.30g
Protein 48.30g	97%

Vitamin D 164IU	820%
Calcium 447mg	34%
Iron 14mg	76%
Potassium 1934mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 15.0%

Carbs: 37.7%