Afghan Breakfast (Afghani Eggs)
The Afghan breakfast is cherished across the globe, with the Afghani eggs (shakshuka) being a standout. This omelette-style dish is cooked using eggs, potatoes, tomatoes, and onions. Let's explore how to prepare it!
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Servings: 2 Persons
Calories: 667kcal
Ingredients
- 4 Eggs
- 1 cup Potatoes Diced
- 1 Onion (medium size) Chopped
- ½ cup Tomatoes Without skin
- 3 teaspoon Oil
- ½ teaspoon Salt
- ½ teaspoon Red Chili Powder
- ½ teaspoon Black Pepper Powder
- 1 Green Chilies Sliced
Instructions
- Dice the onions and potatoes into small cubes.
- In a skillet, warm the oil and add the diced potatoes to fry. Keep stirring continuously until the potatoes begin to change color. Then, incorporate the chopped onions and sauté for a few minutes over medium heat.
- Season with salt, red chili powder, and black pepper powder. Mix well to ensure the spices blend with the sautéed onions and potatoes.
- Next, add chopped tomatoes and stir well to combine.
- Cover the pan for 3 minutes to allow the vegetables to cook on low heat, using the steam from the tomatoes.
- After 3 minutes, pour whole eggs over the vegetable mixture.
- Cover the skillet for 2 minutes to achieve perfectly poached eggs.
- After 2 minutes, the Afghani eggs are ready to be served. Garnish with julienned red or green chilies.
- Serve hot alongside your favorite bread.
Video
Notes
- Shallow fry the potatoes until it become soft and releases water.
- Avoid salt and pepper while the potatoes and onion are frying otherwise it will stick together.
- Make sure to peel the tomato skin.
- When adding eggs, make sure the heat should not be high. Let it cook on slow heat.
- Monitor the timing of poached eggs as per your taste like semi-poached or hard eggs.
- Serve hot!
- Half poached eggs - 2 minute
- Semi poached eggs - 3 minutes
- Hard eggs - 5 minutes
Nutrition
Calories: 667kcal
