🥚 Afghani Egg Omelette
Afghani Egg Omelette is a simple, flavourful and protein-rich breakfast made with eggs, tomatoes and colourful vegetables. Unlike a traditional omelette, the eggs are cracked directly into the cooked vegetable mixture, giving the dish a rustic texture and deliciously juicy base. It is quick to prepare and can be enjoyed for breakfast, brunch or a light dinner.
Ingredients of Afghani Egg Omelette
- 2 eggs
- 1 medium tomato, finely chopped
- 1 small onion, finely chopped
- ½ capsicum, finely chopped
- 1 green chilli, finely chopped
- 1 tsp ginger-garlic, finely chopped
- ¼ tsp cumin powder
- ¼ tsp black pepper
- ½ tsp chilli flakes
- Salt to taste
- 1 tsp oil
- Fresh coriander for garnish
Method
- Heat oil in a non-stick pan. Add ginger and garlic and sauté for a few seconds.
- Add chopped onion and cook until it becomes slightly soft.
- Add tomato, capsicum, green chilli, cumin powder, black pepper, chilli flakes and salt.
- Cook on medium heat until the tomatoes become soft and the mixture turns slightly thick and saucy.
- Spread the vegetable mixture evenly and make two small wells in it.
- Crack one egg into each well. Do not whisk the eggs beforehand.
- Cover the pan and cook on low heat for 3–5 minutes, or until the egg whites are completely set. Keep the yolks slightly soft or cook longer according to your preference.
- Garnish with fresh coriander and a sprinkle of chilli flakes.
- Serve hot with whole-grain toast, multigrain roti or a fresh cucumber salad.
🌿 Healthy Tip
Increase the quantity of vegetables to make the meal more filling and fibre-rich without adding many calories. For extra protein, you can add crumbled paneer or cooked soya granules to the vegetable mixture before adding the eggs.
⚡ Quick Prep Tip
Prepare the tomato-vegetable mixture in advance and refrigerate it. When ready to eat, simply reheat, crack in the eggs, cover and cook fresh.