Description
A flavorful Afghan-style omelette made with fresh tomatoes, onions, and aromatic spices like turmeric. This simple yet delicious recipe delivers a hearty and aromatic breakfast option, perfect when served with warm bread or naan.
Ingredients
Egg Mixture
- 4 large eggs
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Vegetables and Oil
- 2 tomatoes, chopped
- 1 small onion, chopped
- 2 tablespoons oil
Instructions
- Sauté Onions: Heat the oil in a pan over medium heat and sauté the chopped onions until they become soft and translucent, about 3-4 minutes.
- Cook Tomatoes: Add the chopped tomatoes to the pan and cook them down until they break apart and form a slightly thickened base, roughly 4-5 minutes.
- Season: Stir in turmeric, salt, and pepper evenly into the tomato and onion mixture to infuse the flavors.
- Add Eggs: Crack the eggs directly into the pan over the vegetable mixture or whisk them beforehand and pour in. Gently stir or leave undisturbed depending on your preferred texture, cooking until set but still soft, about 3-5 minutes.
- Garnish and Serve: Once cooked, sprinkle fresh cilantro on top if desired and serve the omelette warm, ideally with flatbread or naan on the side.
Notes
- Serve with flatbread or naan for a complete meal.
- Optional: Add chopped green chilies to the tomato and onion mixture for an extra spicy kick.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Afghan
