Tomato, Egg + Garlic Omelet

Name: Tomato, Egg + Garlic Omelet (Pomodor Cheghertemeh)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Serves: 4 to 6
Cuisine: Iranian
Ingredients: 6 tablespoons olive oil; 6 eggs; 3 cups/600 g peeled tomato puree (about 3 large tomatoes; see note), or canned peeled tomatoes; 2 cups/170 g chopped fresh basil or parsley; 2 tablespoons oil; 1 teaspoon turmeric; 8 cloves garlic, peeled; 2 medium onions, peeled and quartered; ½ teaspoon dried thyme; 1 teaspoon freshly ground pepper; 2 teaspoons fine sea salt

Pomodor Cheghertemeh

Preparation info

Serves:
4 to 6

Difficulty
Complex
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I love to make this dish when tomatoes are in season and full of flavor. I prefer it with sangak bread but locals eat it with plain rice. It’s interesting that in northern Iran, because of the Italian/Russian influence, they call tomatoes pomador whereas in southern Iran, because of the Portuguese influence, they call it tamata.

Ingredients

Asia
Iran
Side dish
Vegetarian
Gluten-free

Ingredients

Method