Best 2 Afghan Eggs And Tomato Tukhum Bonjan Or Agay Bonjan Recipes
**Tukhmun Bonjan** (also called **Aghay Bonjan**) is a hearty and flavorful Afghan dish made with eggs and tomatoes. It is a popular breakfast or brunch dish, but can also be enjoyed as a light lunch or dinner. The main ingredients in this dish are eggs, tomatoes, onions, garlic, and spices. Variations of the dish may also include potatoes, bell peppers, or green chilies. The eggs are typically fried or scrambled, and then simmered in a tomato sauce until they are cooked through. The dish is often served with Afghan bread, such as naan or roti. It is a delicious and easy-to-make dish that is sure to please the whole family.
This article provides two recipes for Afghan Eggs and Tomatoes:
1. **Classic Afghan Eggs and Tomatoes (Tukhmun Bonjan)**: This recipe is a simple and straightforward version of the dish, made with eggs, tomatoes, onions, garlic, and spices.
2. **Afghan Eggs and Tomatoes with Potatoes (Aloo Tukhmun Bonjan)**: This recipe includes potatoes, which add a hearty and filling element to the dish.
Both recipes are easy to follow and can be made with common ingredients. They are also customizable, so you can adjust the spices and vegetables to suit your own taste. So, gather your ingredients and let's start cooking!
AFGHAN EGGS AND TOMATO: TUKHUM-BONJAN OR AGAY-BONJAN
Submitted for Afghanistan for My Food Odyssey. Original Recipe from this link http://afghancuisine.wordpress.com/2012/04/28/afghan-eggs-and-tomato-tukhum-bonjan-or-agay-bonjan/. Serves and time are approximate, please feel free to submit corrections.
Provided by Satyne
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Fry tomatoes on medium heat until softened, then add onion and fry until translucent.
- Add eggs and mix around a bit so it's like a scrambled egg, and leave on heat until cooked.
- Add salt, pepper, and even dried mint as seasoning.
- Serve eggs with warm Afghan bread, and sweet Sheer-Chai (Milk-Tea) drink.
ARABIC SAMBOOSAK
This is based on a recipe from the link http://www.nclrc.org/guides/HED/lessons/20.html, which I made after attempting recipe #173583 for the Aussie Recipe Swap #12. At the time, the recipe I had attempted was based on a very rough Arabic translation, so chef #239758 kindly turned me onto this one. I tried this Samboosak, and would recommend serving them with a sauce such as recipe #36126 -- if anyone knows of a more appropriate Arabic sauce, please let me know! :) I think they're quite good without a sauce, too!
Provided by mersaydees
Categories Southwest Asia (middle East)
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F.
- To make the pastry, combine flour, baking powder, sugar, and salt in bowl.
- Mix in oil, warm milk, and beaten eggs until a soft dough is formed.
- Cut the dough into small 2 inch balls.
- Cover and let rest for 15 minutes.
- Meanwhile prepare the filling by heating the oil in a large frypan.
- Add the chopped onions, and cook until they are soft.
- Stir the ground meat into the pan and add the cumin, salt, and pepper. Fry until well cooked.
- On a lightly floured work surface, roll out the pastry balls into 4-inch round circles.
- Place a teaspoon of filling in the center of a rolled-out pastry.
- Moisten the edges, fold, and press together to seal. You may optionally roll the edges inward for a decorative effect.
- Place on a greased baking sheet.
- Repeat the previous three steps for each pastry ball.
- Bake for about 15 minutes or until lightly browned.
- Serve warm.
Nutrition Facts : Calories 442.6, Fat 21.7, SaturatedFat 5.8, Cholesterol 95.7, Sodium 1371.9, Carbohydrate 42.6, Fiber 1.8, Sugar 3, Protein 18.4
Tips:
- Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your dish will be.
- Don't overcrowd the pan: When cooking the tomatoes, don't overcrowd the pan or they will steam instead of fry.
- Season to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.
- Serve immediately: Afghan Eggs and Tomato is best served immediately, while it is still hot and fresh.
Conclusion:
Afghan Eggs and Tomato is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is also a great way to use up leftover tomatoes. With its bright flavors and simple ingredients, this dish is sure to please everyone at the table.
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