Afghani eggs

Name: Afghani eggs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Cuisine: Afghan
Ingredients: freshly ground black pepper; 1 teaspoon cayenne pepper; 4 tomatoes; 1½ teaspoons caraway seeds; 2 red capsicums (bell peppers); 1 tablespoon coriander seeds; salt flakes; 2 tablespoons olive oil; 1 red onion, cut into 1 cm (½ in) dice; 3 tablespoons chopped fresh coriander (cilantro) leaves; 2 red bird’s eye chillies, thinly sliced (remove the seeds if you prefer mild); Turkish bread or flatbread, to serve; 4 eggs, lightly beaten; 2 small garlic cloves, finely grated with a microplane

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

This is named after two Afghani kitchen hands who worked in my wife’s Middle Eastern restaurant back in the early 2000s. This was their staple during Ramadan and they taught Cath how to make it, who in turn showed me. This is a favourite of ours when we get a day off together.

Ingredients

2 red capsicums (bell peppers)
4 tomatoes
2 tablespoons olive oil

Method

Place the capsicums over the open flame of a gas stove burner (or use a kitchen blowtorch) and roast until the entire surface is charred and blistered. Transfer to a container, cover with a lid or plastic wrap and set aside for 10 minutes (the residual heat will steam the capsicums and loosen the skins). Use your fingers or a knife to rub or peel off the blackened skins.