Afghani Breakfast Eggs with Potatoes - If you are looking for a new nutritious and delicious breakfast recipe, then this is it! This is a popular Afghan recipe that is perfect for both a weekend Breakfast or a casual Lunch. If you love Eggs for Breakfast, why not try our Moroccan Shakshuka Recipe, Menemen with Feta - Turkish Scrambled Eggs or Masala Omelette. This easy recipe is ready to eat in 20 minutes!
Afghan cuisine is influenced by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity to those regions. Me and my husband share a joint love of Afghan food and we could happily eat it every single day!
Why you will love this Recipe
Easy to make - These afghan eggs are ready to eat in 20 minutes.
Easy to adapt - You could easily make this breakfast more substantial by adding Sausages, Meat, Cheese or other Veggies.
Loved by all - According to the photographs on my phone, I first made this in 2020 and we have been enjoying it as a family since. Everyone loves this recipe!
It can feed a few - If you have guests over, this is the ideal recipe for brunch.
Ingredients in this Recipe
This Egg recipe requires very few basic ingredients. Full measurements can be found in the recipe card at the bottom of the page:
Oil
Olive Oil, Avocado Oil, Rapeseed Oil or Vegetable Oil.
Large Eggs
Use fresh, room temperature free Range Eggs. I love any golden yolk Egg. Luckily, Aldi have started to stock some and they are almost half the price of Clarence Court Eggs.
Potatoes
Any Potatoes work in this Recipe. Just make sure to peel them. We use 1 medium Potato.
Onions
You can use White or Red Onions in this Recipe.
Ripe Tomatoes
1 fresh Tomato. You could substitute with ½ tin of pruned Plum Tomatoes if you prefer.
Tomato Puree
This is optional. You could also use a good Harissa Paste.
Salt and Pepper
For seasoning. I like to use Pink Salt and Coarse Black Pepper.
Green Chilies
Again, these are optional. I love Green Chillies in Eggs so I tend to add them to many recipes.
Cumin Seeds
I love the flavour of Cumin in any recipe that includes tomatoes and potatoes. They add a sweet warmth to the recipe. You can skip them if you prefer.
Garlic
You can use 2-3 pureed Garlic Cloves, crushed Garlic, Store brought Garlic Paste, Garlic Powder or Granules.
How to make Afghani Eggs and Potatoes
This simple recipe packs a real flavour punch. Here is how you make it:
Add Oil to a large frying pan over medium heat, then add Cumin Seeds. Once fragrant, add cubed Potatoes and Garlic. Then cook for 5 minutes or until tender.
Stir in the Onions and Salt and Pepper. Sauté for 2 minutes.
Add the diced Tomato and cook covered till softened.
Add Tomato Puree and cook for 1 minute.
With the back of a spoon, make 4 well in the tomato sauce and potato mixture. Break Eggs into wells.
Scatter Green Chillies on top of the potatoes.
Cook covered over low heat for 2 - 3 minutes until the whites are set and the yolks are still runny.
Garnish with Coriander Leaves and serve.
Pro Cooking Tips
Eggs: You can adjust cooking time based on how you like your eggs. If you like them less runny, cook for a longer amount of time.
Potatoes: Make sure the Potateos are softened before moving on to the next step.
Salt: Adding the Salt in with the Onions, helps them to cook faster.
Variations
Meat
Add meat to this breakfast recipe to make it heartier. We recommend adding cooked meat towards the end of the cooking of the potatoes. You can add Chicken, Steak or Sausages. Even ground Lamb works.
Veggies
Add Vegetables such as bell peppers, corn, mushrooms, spinach or any other veg you like.
Spice it up
Add Spices - Such as Chilli/Red Pepper Flakes, Paprika, Coriander Powder.
Storage
Place the Potato and Eggs in an air-tight container in the fridge. It will last for up to 4 days.
To reheat - Cover the pan and cook over low heat for a couple of minutes.
More Breakfast Recipes for you to enjoy!
Turkish Breakfast Spinach Eggs
How to make Talbina - Healthy Barley Porridge
Croffles - Easy Croissant Waffles
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Afghani Breakfast Eggs with Potatoes
Ingredients
- 4 tablespoon Oil Olive Oil, Vegetable Oil
- 1 teaspoon Cumin Seeds
- 1 large Potato Peeled and Diced
- 1 teaspoon Garlic paste Optional
- 1 Onion Red or White, Diced
- Salt
- ⅛ teaspoon Pepper
- 2 small Tomatoes Diced
- 1 teaspoon Tomato Puree Optional
- 4 Eggs
- 1 Green Chilli Chopped finely, Optional
Instructions
- Add Oil to a large frying pan over medium heat, then add Cumin Seeds. Once fragrant, add cubed Potatoes and Garlic. Then cook for 5 minutes or until tender.
- Stir in the Onions and Salt and Pepper. Sauté for 2 minutes.
- Add the diced Tomato and cook covered till softened. About 4 - 5 minutes.
- Add Tomato Puree and cook for 1 minute.
- With the back of a spoon, make 4 well in the tomato sauce and potato mixture. Break Eggs into wells.
- Scatter Green Chillies on top of the potatoes.
- Cook covered over low heat for 2 - 3 minutes until the whites are set and the yolks are still runny.
- Garnish with Coriander Leaves and serve.
Notes
Pro Cooking Tips
Eggs: You can adjust cooking time based on how you like your eggs. If you like them less runny, cook for a longer amount of time. Potatoes: Make sure the Potateos are softened before moving on to the next step. Salt: Adding the Salt in with the Onions, helps them to cook faster.Variations
Meat Add meat to this breakfast recipe to make it heartier. We recommend adding cooked meat towards the end of the cooking of the potatoes. You can add Chicken, Steak or Sausages. Even ground Lamb works. Veggies Add Vegetables such as bell peppers, corn, mushrooms, spinach or any other veg you like. Spice it up Add Spices - Such as Chilli/Red Pepper Flakes, Paprika, Coriander Powder.Storage
Place the Potato and Eggs in an air-tight container in the fridge. It will last for up to 4 days.To reheat - Cover the pan and cook over low heat for a couple of minutes.
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