Afghani Omelette (Shakshuka): the easy and tasty omelette recipe

Total time: 20 Min
Difficulty: Low
Serves: 4 people
By Cookist

If you’re looking for a complete, all-in-one breakfast, then you should definitely try Afghani Omelette. Eggs are cooked in a rich, potato-tomato sauce. You have protein in eggs, carbohydrates in potatoes, and vitamins and minerals in the tomatoes.

A complete breakfast meal made in one pan—healthy and nutritious. Many cultures around the world make a variation of this recipe and it’s known by many names: Afghani Omelette, Afghani Eggs, Shakshuka, and Eggs in Purgatory. You only need a few kitchen staples (onion, tomatoes, potatoes, and eggs) and you’re set for a delicious, satisfying breakfast.


What is Shakshuka?

Shakshuka is a traditional North African breakfast, but it’s extremely popular in the Middle East too. It’s traditionally seasoned with paprika and cumin, and then served with flat bread.

What is the difference between Shakshuka and Eggs in Purgatory?

All the recipes for Afghani Omelette, Afghani Eggs, Shakshuka, and Eggs in Purgatory have one thing in common: eggs are poached in tomato sauce. But there are slight differences and variations in each recipe. Eggs in Purgatory is the simplest form of them all, and uses no peppers or onions. Shakshuka is made with onions, peppers, and garlic. Shakshuka is also a lot more spicy, and is usually made with spices like coriander, cumin, and paprika.

How to make Shakshuka

You first need to create the base of the tomato sauce. Cook the onion and potato over medium heat until the onion is translucent and the potato almost cooked through. Add the tomatoes, salt, and pepper. Stir all the ingredients through before adding the water. Cover the pan with a lid and cook for about 7 to 10 minutes.

Time to add the eggs. Remove the lid and add the eggs on top of the potato-tomato mixture. Cover again and cook for 5 minutes. Give a final seasoning of salt, pepper, red pepper flakes, and parsley.


What to serve with the Best Shakshuka?

Afghani Eggs can be eaten in many ways. Serve it with fresh bread (like pita or challah) for breakfast or brunch. Add a salad, and it makes a good lunch. You can even add more Middle eastern foods (like falafel and hummus) and make a whole meal of it.


You can add meat to this recipe (like ground beef or lamb). Simply cook the meat before adding it to the tomato sauce.

If you see your sauce is too watery, you can thicken it. Increase the cooking time to reduce the liquid. Or add a bit of cornflour or mashed potato.

This dish tastes best with fresh tomatoes (if they come straight from the garden, the better!). Because the recipe only has a few ingredients, it needs to be the best quality you can find.

The eggs for this Afghani Omelette should be runny, so make sure to not overcook the eggs.

If you don’t have fresh tomatoes on hand, you can use canned tomato. You might need to a teaspoon of sugar to offset the acidity.

Can I store Afghani Eggs?

This dish is best served fresh, because the eggs don’t hold up well to reheating. But if you want, you can reheat the sauce in a saucepan over medium heat.


3 tbsp
potato, peeled and diced
diced red onion
3 tbsp
medium tomato, diced
3/4 tsp
Black pepper
1/4 tsp
2 tbsp
Red pepper flakes
1 tbsp


Heat oil in a large pan over medium heat. Add the potato and onion and sauté until the onion is translucent.

Add the diced tomato, salt, pepper and stir through.

Add the water, cover, and cook for 7 minutes.

Pour 4 eggs on top of the potato mixture.

Cover and cook for 5 minutes.

Add salt, pepper, red pepper flakes, and parsley.

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