By Sushmita Sengupta
An omelette can be so much more than your standard breakfast food, and this Afghani omelette is proof. Eggs poached with lightly spiced veggies, you're going to love each and every bite.
2 tbsp oil 2 potatoes (peeled & diced) 1 onion (chopped) 1 tomato (chopped) ¼ tsp black pepper powder 3 eggs 1-2 green chillies (slit) Coriander leaves (chopped) Black pepper powder
Heat oil in a pan, add diced potatoes to it and cook them at high flame for 3 minutes. Add salt, stir, turn the flame low and cook for another 2 minutes.
Add onions and stir a little bit and cook for 2-3 minutes until they are translucent. Then add tomatoes to the pan, stir fry for 2 minutes.
After this add black pepper and sautee everything for 2-3 minutes and then increase the flame. Cover and cook at low flame until tomatoes wilt.
Then add the broken egg with the yolks intact in them. Cover and cook them at low heat until the eggs are completely cooked. Add green chillies and garnish with coriander.