My friend Mukhtar whipped up this quick and delicious dish in Afghanistan, but it’s so simple it can be made anywhere around the world. Bonus: serve it in the skillet you cook it in and you’ll save time on clean-up! Spicy and light, this is perfect for lunch or a very quick dinner – serve with a salad and you have a full meal. It’s a great dish to share with friends… pass around some naan or pita and just dig in!
Prep time: 10 minutes
12 egg yolks (reserve whites for another purpose)
1/3 cup vegetable oil
3 plum tomatoes, diced
4 chili peppers (or less, to taste, depending on spice level)
1/4 cup chopped cilantro
Bread, to serve
salt & pepper
(Optional: diced onion, minced garlic, canned sardines… add what you have!)
Heat the vegetable oil in cast iron skillet or heavy-bottomed pan until hot but not smoking. Add diced tomatoes and peppers and simmer until everything has cooked down and juices have started to evaporate. Carefully nestle the egg yolks (don’t break them!) in the simmering mixture and cook until yolks have set to desired consistency. Top with salt, pepper, and cilantro just before serving. Remove from heat, set on a trivet, pass the bread, and start sopping it up!