4 Ingredients Afghani Omelette, How to Cook Shakshouka Afghani Breakfast Very simple and delicious
Recipes in this Video
Originating from Afghanistan, the Afghani omelette is a vibrant dish that reflects the country's rich culinary traditions. Often enjoyed for breakfast or as a light meal, it combines fresh vegetables and spices, showcasing the flavors of the region. Today, this omelette has gained popularity beyond Afghanistan, with variations appearing in many Middle Eastern and South Asian cuisines.
Ingredients
- ●eggs
- ●onion
- ●tomatoes
- ●green chilies
- ●bell pepper
- ●cilantro
- ●salt
- ●black pepper
- ●cumin
- ●turmeric
- ●oil
- ●garlic
- ●ginger
- ●lemon juice
- ●cheese
Instructions
- 1Heat oil in a skillet over medium heat until shimmering.
- 2Add chopped onions and sauté until translucent, about 3-4 minutes.
- 3Stir in minced garlic and ginger; cook until fragrant, about 1 minute.
- 4Add diced tomatoes and bell pepper; cook until softened, about 5 minutes.
- 5Mix in chopped green chilies, cilantro, cumin, turmeric, salt, and black pepper.
- 6Whisk eggs in a bowl and pour over the vegetable mixture in the skillet.
- 7Cook until the edges begin to set, about 3-4 minutes.
- 8Sprinkle cheese on top and cover the skillet to melt, about 2-3 minutes.
- 9Once set, gently fold the omelette in half and slide onto a plate.
- 10Drizzle with lemon juice before serving.
Shakshouka is believed to have originated in North Africa, particularly Tunisia, as a hearty breakfast dish. Traditionally enjoyed in communal settings, it symbolizes warmth and hospitality. Over time, it has gained popularity across the Middle East and beyond, with various adaptations featuring different spices and ingredients, making it a beloved dish worldwide.
Ingredients
- ●olive oil
- ●onion
- ●bell peppers
- ●garlic
- ●canned tomatoes
- ●cumin
- ●paprika
- ●cayenne pepper
- ●eggs
- ●fresh parsley
- ●salt
- ●black pepper
Instructions
- 1Heat olive oil in a skillet over medium heat until shimmering
- 2Add chopped onion and bell peppers; sauté until softened, about 5-7 minutes
- 3Stir in minced garlic; cook until fragrant, about 1 minute
- 4Add canned tomatoes, cumin, paprika, and cayenne pepper; simmer for 10 minutes
- 5Season with salt and black pepper to taste
- 6Create small wells in the sauce; crack an egg into each well
- 7Cover the skillet and cook until eggs are set, about 5-8 minutes
- 8Garnish with chopped fresh parsley before serving
Ingredient Alternatives
canned tomatoes
Healthier: fresh tomatoes
Cheaper: canned tomato puree
Fresh tomatoes add a vibrant flavor while canned puree is budget-friendly.
eggs
Healthier: tofu
Cheaper: chickpeas
Tofu provides a plant-based option, while chickpeas add protein at a lower cost.
Techniques
Equipment
Also Known As
Chapli Kabab hails from the Khyber Pakhtunkhwa province of Pakistan, where it is a beloved street food. Traditionally made by local vendors, these flavorful patties are a staple at gatherings and celebrations. Today, Chapli Kabab has gained popularity beyond Pakistan, often enjoyed in various forms across South Asia and in Pakistani restaurants worldwide.
Ingredients
- ●ground beef
- ●onion
- ●tomato
- ●green chili
- ●ginger
- ●garlic
- ●cilantro
- ●mint
- ●egg
- ●bread crumbs
- ●cumin seeds
- ●coriander seeds
- ●red chili powder
- ●salt
- ●black pepper
- ●oil
Instructions
- 1Combine ground beef, finely chopped onion, diced tomato, and minced green chili in a large bowl.
- 2Add grated ginger, minced garlic, chopped cilantro, and mint to the meat mixture.
- 3In a separate bowl, beat the egg and then mix it into the meat mixture.
- 4Add bread crumbs, cumin seeds, coriander seeds, red chili powder, salt, and black pepper to the bowl.
- 5Mix all ingredients thoroughly until well combined.
- 6Divide the mixture into equal portions and shape each portion into a round, flat patty.
- 7Heat oil in a large skillet over medium heat until shimmering.
- 8Carefully place the patties in the skillet, ensuring not to overcrowd the pan.
- 9Cook the patties for 4-5 minutes on each side, or until they are golden brown and cooked through.
- 10Remove the patties from the skillet and drain on paper towels to absorb excess oil.
- 11Serve hot with naan or rice, accompanied by yogurt sauce or chutney.
Ingredients
- ●2 medium eggplants
- ●1 cup yogurt
- ●1/4 cup fresh mint leaves
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp ground cumin
- ●1/4 cup olive oil
- ●1/2 tsp red chili powder (optional)
- ●1/4 cup chopped walnuts (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Slice the eggplants in half lengthwise and score the flesh in a crisscross pattern.
- 3Brush the cut sides of the eggplants with olive oil and sprinkle with salt and pepper.
- 4Place the eggplants cut side down on a baking sheet and roast in the oven for about 25-30 minutes, or until tender.
- 5While the eggplants are roasting, prepare the yogurt sauce by mixing yogurt, minced garlic, chopped mint, cumin, and chili powder in a bowl. Set aside.
- 6Once the eggplants are done, remove them from the oven and let them cool slightly.
- 7Scoop out some of the flesh from the eggplants to create a small well for the filling.
- 8Fill the wells of the eggplants with the yogurt mixture, spreading it evenly.
- 9If using, sprinkle chopped walnuts on top for added texture and flavor.
- 10Serve warm or at room temperature as a side dish or appetizer.
Equipment
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