Omelette Irani
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course, Breakfast, Brunch
Omelette Irani
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Persian tomato omelette
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Ingredients
- 2 tbsp olive oil
- 1 medium onion (finely diced)
- 4 cloves garlic (crushed / minced)
- 1 tsp Turmeric
- 1 tsp dried red chilli flakes
- 1 tsp cumin seeds
- 10 g fresh coriander (leaves and stalks chopped finely)
- 1 tbsp tomato puree
- 500 g cherry tomatoes (halved)
- 125 ml water
- 2 tsp balsamic vinegar
- salt and pepper (to taste)
- 8 free range eggs
- Chopped fresh coriander leaves to sprinkle as a garnish
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Instructions
- Take a large frying pan, add the olive oil and place over medium-high heat.
- Add onions and cook until they turn golden.
- Add garlic, all the spices and herbs and stir until their aromas are released.
- Then add tomato purée, stir into the mixture and cook for a few more minutes.
- Add the halved cherry tomatoes, followed by 125 ml of water and stir. Once the mixture starts to bubble, reduce heat to low-medium to allow to simmer, stirring occasionally. Once the cherry tomatoes have broken down and the mixture is looking like a sauce, add the balsamic vinegar and season with salt and pepper to taste.
- Take 4 of the eggs and crack them into a bowl and beat them. Then pour into the tomato mixture in the pan and stir in gently to distribute evenly. You want the beaten eggs to be mixed into the tomatoes but not completely scrambled or cooked through.
- Make 4 holes evenly distributed in the tomato mixture. Crack the remaining eggs into the holes.
- Cover the pan and cook over medium-low heat for about 5 to 7 minutes, depending on how runny or cooked you prefer the eggs. Once the eggs are cooked to your liking, turn the heat off.
- Season the eggs with a pinch of salt and pepper and sprinkle some chopped fresh coriander leaves on the dish prior to serving with flatbreads, Persian pickled cucumbers and / or fresh herbs.
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