Persian Tomato Omelet
Yield: Serves 3
Ingredients:
  • 3 medium ripe tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 3 tablespoons olive oil
  • 3 eggs
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons crushed tomatoes
  • salt & black pepper to taste
  • finely chopped fresh coriander for garnish, optional
Instructions:

Heat the olive oil in a frying pan over medium heat. Add the onions and sauté until tender and slightly golden. Add the turmeric and mix well.

Add the chopped tomatoes and crushed tomatoes, season with salt and pepper. Cook until tender and almost all the liquid is absorbed.

Crack the eggs over the tomato mixture. Reduce the heat to medium-low and cook uncovered until the eggs are set. Sprinkle with coriander and serve with bread.

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