Afghani Omelette
The Afghani omelette may be lesser known than other Middle East-originated egg breakfasts (i.e. shakshuka and menemen) but more than holds its own in deliciousness.
Equipment
- non-stick saucepan
Ingredients
- 1 large potato cut into cubes (you can leave the skins on)
- 2 shallots, chopped
- 1/4 cup canned tomatoes (See Recipe Notes 2)
- 2-3 eggs
- 1-2 tbsp oil
- salt and pepper to taste
Instructions
- Heat up oil in a non-stick saucepan
- Arrange potatoes on saucepan in one flat layer. Cook for 5 minutes until bottoms start to brown.
- Add shallots and tomatoes and cook for another five minutes, uncovered.
- Cover with lid and cook for another 5 minutes, or until tomatoes have softened to a almost saucy consistency.
- Remove lid, and crack eggs onto the potato-tomato layer. Cover with a lid and cook until yolks have reached your desired doneness.
- Season with salt and black pepper and serve!
Notes
- Most recipes call for green chillies to be layered on top. I omitted this as hubby and I were on a non-spicy diet the week I made it :)
- Most recipes will call for fresh tomatoes, but I had just run out of it. I replaced it with canned tomatoes and actually liked how it cut short my cooking time, since I didn't have to wait for the tomatoes to soften!