Afghani Omelette
A spiced, vegetable-packed Afghan-inspired omelette featuring sautéed tomatoes, onions, peppers, and eggs cooked gently in one skillet. This hearty yet simple dish is perfect for breakfast or brunch and comes together in just 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Afghan
- Diet: Vegetarian
Ingredients
- 3 large eggs
- 1 tablespoon neutral oil (sunflower or canola)
- 1/2 cup roughly sliced onion
- 1 cup chopped tomato
- 1/2 cup roughly chopped green bell pepper
- 2 teaspoons minced garlic
- 1 teaspoon coriander powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon paprika
- 1 tablespoon chopped fresh coriander leaves (cilantro)
- Salt and pepper to taste
Instructions
- Chop the onion, tomato, and green bell pepper. Mince the garlic and prepare spices.
- Heat 1 tablespoon oil in an 8–10 inch nonstick skillet over medium heat.
- Add onion, garlic, tomato, and bell pepper. Sauté for 1 minute until vegetables begin to soften.
- Add coriander powder, cumin powder, paprika, and a pinch of salt. Mix and sauté for another 1 minute.
- Create 2–3 wells in the vegetable mixture and crack one egg into each well.
- Cover the pan and cook on low heat for 2–3 minutes until the egg whites are set and yolks are still soft.
- Remove from heat, sprinkle with chopped cilantro, and serve hot with bread or as is.
Notes
- Use red or yellow bell peppers for a sweeter flavor variation.
- Canned tomatoes can replace fresh if needed.
- Add green chili or chili flakes for more heat.
- Feta or paneer can be added for a richer version.
Find it online: https://www.recipebyelena.com/afghani-omelette/