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Persian Tomato Omelet

Persian Tomato Omelet

Persian tomato omelet is one of the most delicious omelets I have eaten especially when made by my husband. Dry roasting and frying the tomatoes is what makes this omelet so scrumptious not to mention the yummy aroma that fills the kitchen. What a great way to start a day!

To make this Persian tomato omelet, you first dry roast the tomatoes to speed up the caramelization of their natural sugar. What that means is you cook the tomatoes in a skillet over moderately high heat without adding any oil until the tomatoes lose all their liquid and become almost dry. You then add oil and fry the tomatoes prior to topping them with eggs.

Now, my recipe here is the quicker version of the Persian tomato omelet. My husband takes a good 25 minutes just to fry the tomatoes and patiently smashes them into smaller pieces with a spatula and fries them until they turn into a pasty sauce before breaking eggs over them. Other recipes may add fried onions and garlic and incorporate veggies or herbs in this omelet which is great, but I prefer my Persian tomato omelet to be simple with just tomatoes and eggs. When cooking your eggs, make sure you keep the yolks soft and runny. The creamy texture of the runny egg yolk goes so well with the refreshing and sweetness of fried tomatoes.

Persian Tomato Omelet


Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 2 to 4 Servings

INGREDIENTS

3 large tomatoes cored and cut into ½-inch thick slices
2 tablespoon oil
4 large eggs
Salt and ground black pepper

INSTRUCTIONS

Heat a medium-sized skillet over medium-high heat. Arrange a layer of tomatoes in the skillet, sprinkle with salt. Cook each side for about 5 minutes. Add oil and fry the tomatoes until all the juice is gone, about 5 minutes. 

Gently crack the eggs over the tomatoes. Cover, cook over medium-low heat for about 5 minutes or until egg whites are set and the yolks are runny.

Season with salt and pepper. Serve with toasted pita bread or bread of your choice.


Persian Tomato Omelet
Serves 2
Persian fried red tomato omelet
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
319 calories
12 g
372 g
24 g
15 g
4 g
388 g
233 g
8 g
0 g
19 g
Nutrition Facts
Serving Size
388g
Servings
2
Amount Per Serving
Calories 319
Calories from Fat 214
% Daily Value *
Total Fat 24g
37%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 14g
Cholesterol 372mg
124%
Sodium 233mg
10%
Total Carbohydrates 12g
4%
Dietary Fiber 4g
14%
Sugars 8g
Protein 15g
Vitamin A
56%
Vitamin C
62%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large tomatoes cored and cut into ½-inch thick slices
  2. 2 tablespoon oil
  3. 4 large eggs
  4. Salt and ground black pepper
Instructions
  1. Heat a medium-sized skillet over medium-high heat. Arrange a layer of tomatoes in the skillet, sprinkle with salt. Cook each side for about 5 minutes. Add oil and fry the tomatoes until all the juice is gone, about 5 minutes.
  2. Gently crack the eggs over the tomatoes. Cover, cook over medium-low heat for about 5 minutes or until egg whites are set and the yolks are runny.
  3. Season with salt and pepper. Serve with toasted pita bread or French bread.
beta
calories
319
fat
24g
protein
15g
carbs
12g
more
Mastering Persian Cooking https://masteringpersiancooking.com/