Tokhm o banjon roomey

Tokhm o banjon roomey, translates directly to “eggs and tomatoes” and is a simple and hearty dish, similar to a Middle Eastern shakshuka. This version originates from Zaheda Ghani’s father, who would whip up a batch for speedy family lunches. This one-pan wonder is ready in just 15 minutes for a filling and nutritious meal.

Credit: Jiwon Kim

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 1 ½ tbsp extra virgin olive oil
• 1 red onion, thinly sliced
• 1 long green chilli, finely chopped
• 1 tsp finely grated turmeric
• 1 tbsp finely chopped coriander leaves
• 1 large tomato, thickly sliced
• 3 large organic eggs
• Salt and black pepper
• Afghan bread, toasted, to serve

Instructions

1. Heat the oil in a medium frying pan over medium heat. Add the onion and cook, stirring occasionally for 2-3 minutes, until softened. Add the chilli, turmeric and coriander and cook, stirring, for a further 2-3 minutes, or until fragrant.
   
2. Add the tomato to the pan in a single layer and cook, turning the slices, until warmed through. Crack the eggs into the pan over the tomato and cook the eggs to your desired level. Sprinkle with salt and pepper. Remove the pan from the heat and serve with the toasted Afghan bread.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Flash In The Pan

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG