Afghani Omelette: Spiced Veggies Coalesced With Poached Eggs

The egg eaters only know how and why eggs are such a fulsome delight, magical and indispensable element of their everyday life. No wonder every nation has its version of a wholesome egg platter that caters to hunger, nutrition and taste and Afghanistan has Afghani Omelette made with poached eggs. It's made with negligible spices but well-cooked vegetables including potatoes, onions and tomatoes seasoned with merely salt and black pepper. The eggs placed over the vegetables cook and merge beautifully with the juice of the veggies and are swiftly prepared. Its method of cooking and ingredients brings it closer to appearing close to both scrambled eggs and regular omelette, but still distinct in its way.

Difference Between Shakshuka And Afghani Omelette

Afghani omelette is eerily similar to a popular Northwest African dish, Shakshouka. So what is Shakshouka? Well, it means mixture in Arabic and is a dish made by cooking eggs poached in a sauce of tomatoes, onions, olive oil and pepper, paprika, garlic and cayenne powder. Here the tomato puree is used to make a thick gravy and eggs can be poached and cooked according to one’s preference. In the original recipe of Shakshuka, the tomatoes are boiled and blanched and then pureed. The dish originated in North Africa in the mid-16th century.

After knowing the Shakshuka recipe, it's quite clear that the Afghani omelette is way simpler and direct to cook. Its recipe simply needs chopped veggies including tomatoes going in one after another in the pan that are minimally spiced and seasoned compared to the elaborate and fiery hot Shakshuka. The Afghani omelette recipe allows the eggs to be cooked until nicely done in comparison to Shakshuka where eggs can be slightly undercooked or completely cooked depending on the way one likes it.

Preparation: 25-30 minutes

Cooking: 20-22 minutes

Servings: For 3 persons


  • 2 tbsp oil 
  • 2 potatoes (peeled & diced)
  • Salt
  • 1 onion (chopped)
  • 1 tomato (chopped)
  • Salt
  • ¼  tsp black pepper powder
  • 3 eggs
  • 1-2 green chillies (slit)
  • Coriander leaves (chopped)
  • Salt 
  • Black pepper powder


  • Heat oil in a pan and add diced potatoes to it and cook them at high flame for 3 minutes
  • Add salt to them and stir for a minute turn the flame low and cook for another 2 minutes
  • Then add onions and stir a little bit and cook for 2-3 minutes until they are translucent
  • Add tomatoes to the pan, stir fry for 2 minutes and add salt to taste
  • Then add black pepper and saute everything for 2-3 minutes and then increase the flame
  • Cover and cook at low flame until tomatoes wilt and are almost cooked
  • Then add the broken egg with the yolks intact in them
  • Cover and cook them at low heat until the eggs are completely cooked
  • Once eggs coagulate nicely add green chillies and garnish with coriander

Do remember to not beat the eggs before adding them to the pan, just break them with care so that the yolks and white are separated and intact. You can add more spices according to your choice. Salt is added twice but with a moderate measurement that ends up nicely in the omelette with just the needed saltiness.