Description
A flavorful and hearty Afghani omelette made with eggs, tomatoes, onions, and aromatic spices. This comforting dish is perfect for a nutritious and satisfying breakfast that combines simple ingredients with traditional Afghan flavors.
Ingredients
Egg Mixture
- 4 eggs
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon turmeric
Vegetables and Garnish
- 1 tomato, diced
- ¼ cup onion, finely chopped
- 1 tablespoon fresh cilantro, chopped
Cooking Fat
- 2 tablespoons olive oil or butter
Instructions
- Heat the fat: Place a pan over medium heat and add the olive oil or butter. Allow it to heat until shimmering or melted.
- Sauté onions: Add the finely chopped onions to the pan and cook, stirring occasionally, until they become soft and translucent, about 3-4 minutes.
- Add tomatoes and spices: Stir in the diced tomatoes along with salt, black pepper, and turmeric. Cook the mixture for 3-4 minutes until the tomatoes soften and the spices are fragrant.
- Pour beaten eggs: In a separate bowl, beat the eggs with salt, pepper, and turmeric until well combined. Pour this egg mixture evenly over the cooked vegetables in the pan.
- Cook the omelette: Reduce heat to low and cook gently until the eggs are set and no longer runny, approximately 4-5 minutes. Avoid stirring to allow the eggs to form a firm base.
- Garnish and serve: Sprinkle freshly chopped cilantro over the omelette before serving. Serve warm with bread or flatbread if desired.
Notes
- Serve with bread or flatbread for a complete meal.
- For extra spice, add finely chopped green chili to the vegetables.
- You can substitute olive oil with butter for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Afghan
