Chef's Table

Afghani Omelette is a traditional breakfast dish from Afghanistan, known for its rich blend of fresh vegetables, spices, and eggs cooked together in a rustic style. It is often prepared with tomatoes, onions, green chilies, and coriander, giving it a vibrant flavor and hearty texture. The dish reflects Afghanistan’s culinary heritage, which emphasizes simplicity and the use of seasonal produce. Widely enjoyed across the country, it is served with bread such as naan or paratha, making it a staple of Afghan morning meals.

Cooking Time:

20 minutes

Ingredients:

• Eggs (2–3)
• Onion (half)
• Potato (1 medium)
• Tomato (1 medium)
• Vegetable oil (2 tbsp)
• Black pepper (½ tsp)
• Garlic powder (½ tsp)
• Chili powder (½ tsp)
• Cumin (½ tsp)
• Fresh coriander

Recipe:

1. In a heated pan, fry the diced potato for about 4 minutes.
2. Add the onion and sauté until translucent.
3. Add the diced tomato.
4. Add salt, black pepper, garlic powder, cumin, and chili powder. Stir well.
5. Cover the pan with a lid and cook for 7 minutes.
6. Add finely chopped fresh coriander and stir.
7. Crack 2–3 eggs on top. Add salt and pepper to taste. Place 3–4 whole chili peppers on top. Cover with a lid and cook for 4 minutes on medium heat.
8. Garnish with fresh herbs before serving.