Afghan Eggs

Serves 2
20 minutes


1 large potato, peeled and diced
1 onion, finely chopped
250gms cherry tomato or 1 can of cherry tomatoes in sauce
1 red chilli, sliced
3-4 eggs
2 tablespoons Tamarind Tree Afghan Tikka Paste
2 tablespoons chopped coriander
1 teaspoon toasted cumin seeds to serve
Olive oil

Fry potatoes and onions in olive oil until crispy.
Stir in chilli and tomatoes and gently press down to release juice
Stir through Tamarind Tree Afghan Tikka paste and ¼ cup of water.
Make a small well in the sauce with a spoon and gently crack an egg into well, repeat with all eggs
Simmer for about 7-8 minutes or until eggs are just cooked
Top with fresh coriander and toasted cumin seeds.
Stir eggs through the sauce and serve with roti or chapati


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