Afghani Andaa [Egg Bake]

Are you tired of the same old sehri/sahoor every Ramadan? Want to try something new? I have Afghani Andaas for you. You get a fried egg and the aroma of a khagina in one dish. So simple and so good to eat. You don’t necessarily have to bake it even though baking is relatively quicker, there’s an easier way to go by.

Here’s what you’ll need:

Serves 2: 

2  large eggs
1 medium-sized onion, thinly sliced
1/2 tsp cumin seeds (zeera)
one large tomato,cut into thick slices
salt and red chilli powder to taste
fresh coriander to garnish
1 green chilli, thinly sliced
a tsp of olive oil

In a small frying pan, saute the onion in some olive oil with the cumin seeds and green chilli till tender. Flatten to form an even surface. Top with a layer of sliced tomatoes. Lower the heat and break the eggs on the onion-tomato bed. Do not stir.

Cover the pan with a lid and let it cook for about 8 -10 minutes or until the eggs have set. Alternatively, you could bake them in a pre-heated oven at 240 C for 5-6 minutes.

Have them with some parathas and enjoy your sehri/sahoor. Happy Ramadan.


6 thoughts on “Afghani Andaa [Egg Bake]

  1. Well well! I have a question, From where you find such unique recipes? 😀 Where Where? :P:P
    We were surely tired of same old fry eggs and omletes, All thanks to you!!

  2. how do you eat it though…?? doesnt it all break up when you take it out of the pan…??

    and GREAT GREAT blog btw…quite benevolent 😉

    • I use a non-stick pan. It slides out easy. Next time, try and arrange the tomatoes such that you can divide into half and take out.
      And thank you. 🙂

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