Dice the Vegetables: Prepare potatoes, onion, and eggs in diced cutting.
In a pan, heat up the oil and add diced potatoes to fry. Stir continuously to fry potatoes until start to change color. Now add chopped onions and sauté for a few minutes on medium heat.
Season with salt, red chili powder, and black pepper powder. Give it a good mix to combine spices with sautéed onions and potatoes.
Add chopped tomatoes and give it a good mix.
Cover for 3 minutes to cook on low heat with the steam of tomatoes.
After 3 minutes, pour the eggs over the vegetables.
Cover the pan for 2 minutes to make perfect poached eggs.
After 2 minutes, the Afghani eggs are ready to serve. Garnish with red chilies or green chili with Julianne cut.