Afghani Nashta Recipe | Authentic Breakfast Ideas | Easy & Delicious Afghan Cuisine

Heat a skillet over medium heat and add butter until melted.

Crack eggs into the skillet and cook until the whites are set but yolks remain runny, about 3-4 minutes.

Remove eggs and set aside on a plate.

In the same skillet, add chopped onions and sauté until translucent, about 2-3 minutes.

Add diced tomatoes and green chilies, cooking until tomatoes soften, about 5 minutes.

Season with salt and black pepper to taste, then stir in chopped coriander.

Warm Afghani flatbread in the skillet for 1-2 minutes on each side until slightly crispy.

Serve the eggs on top of the Afghani flatbread, garnished with the tomato-onion mixture.

Add a dollop of yogurt and crumbled feta cheese on the side.

Slice cucumber and mint for a refreshing garnish.

Brew a pot of Afghan tea to accompany the meal.

Serve everything together for a traditional Afghani breakfast experience.

Equipment Needed

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Allergens