Persian Tomato Omelette

April 10, 2013

Omelette

Ingredients

•  3 medium ripe tomatoes, finely chopped
•  3 garlic cloves, finely chopped
•  1 small onion, finely chopped
•  3 tablespoons olive oil
•  3 eggs
•  1/4 teaspoon turmeric powder
•  3 tablespoons crushed tomatoes (if you use Persian crushed tomatoes,
    use less)
•  salt & black pepper to taste
•  finely chopped fresh coriander for garnish, optional
Directions
  1. Heat the olive oil in a frying pan over medium heat.
  2. Add onions, sauté until tender and slightly golden. Add garlic and sauté for two more minutes, stirring occasionally.
  3. Add turmeric powder and mix well.
  4. Then add the chopped tomatoes and crushed tomatoes, season with salt and black pepper; cook until tender and almost all the liquid is absorbed, stirring occasionally.
  5. Crack the eggs over the tomato mixture. Reduce the heat to medium-low, cover the pan and cook until the eggs are set. Sprinkle chopped coriander and cook uncovered for two more minutes. Serve immediately with bread.
Category: Persian Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *