Pomidor-Yumurta: Eggs with Tomatoes
The GRANNUS Team
An Azerbaijani classic, this is a fantastic way to use those last few large tomatoes before they go sketchy.
Ingredients
- 3 large eggs
- 3 large, juicy variety tomatoes
- 1 Tbsp olive oil
- 1 garlic clove, diced
- ½ tsp kosher salt
- ¼ tsp black pepper
Tools
- Chef’s knife
- Cutting board
- Measuring spoons– Tablespoon, 1/2 & 1/4 teaspoon
- Large (10” – 12”) saucepan or skillet. An iron skillet is not recommended due to the acidity of the crushed tomatoes.
- Small glass bowl
- Wooden spoon
- Wire whisk or fork
Prep:
- Rough cut the tomatoes into chunks approximately ½” – ¾” in size.
- Crack the eggs into the glass bowl and whisk until the yolks and egg whites are evenly mixed.
Directions:
- Heat the olive oil in the saucepan or skillet until it shimmers.
- Add the garlic and sauté for 30 seconds.
- Add the tomatoes (with all their juice and seeds) to the pan and heat uncovered for 10 minutes, stirring occasionally.
- Drizzle the whisked eggs over the tomatoes and add the salt and pepper. Stir 2 to 3 times around the saucepan so the tomatoes and eggs are blended together but not evenly mixed.
- Cook for 6-8 minutes or until the eggs are the desired level of firmness. Cover the saucepan with a lid for the last 2 minutes.
- Serve and enjoy!
