Eggs poached in a tomato based sauce and topped with spices, this Tomato Omelette is delicious when served with warm pita bread.
I have to admit though that I wasn’t a big fan of this omelette when I was young but somehow I started craving it the other day and found myself in the kitchen making it. What I love most about this Tomato Omelette is that it is perfect for any meal. It makes for a satisfying, filling and healthy breakfast since it is loaded with tomatoes and flavor. Thanks to the eggs and their great nutritional value as well as the tomatoes and their lycopene (a strong antioxidant), it makes for a pretty healthy meal. Most people who are born and raised in Iraq must have this omelette at least once in their lifetime. This dish is super easy to make and is the Iraqi version of Shakshuka. All you need is eggs, tomatoes, spices and that’s it. It is preferable to use Roma tomatoes as they are very juicy and give the omelette a different taste. Dip your slice of toasted bread into the sauce, and you’ll have a delicious combination of tomato sauce with the richness of the eggs. It’s so tasty and addictive.
Start with a small nonstick or stainless steel skillet. Heat it over medium heat and add a tablespoon of any oil of your choice and one small chopped onion. Sauté for 3-4 minutes, then add 1 cup chopped tomatoes and let simmer, uncovered, for a few minutes, until the sauce is thick and viscous. Whisk two eggs in a separate bowl and season with salt and pepper and then add to the tomato sauce, cover the skillet, and let the sauce simmer until everything is cooked. You may have to lower the heat a touch, so the sauce doesn’t bubble too aggressively.
This Tomato Omelette makes a fantastic breakfast seasoned with just salt and pepper, but it’s also a mighty fine delivery vehicle for anything from diced sausage to sautéed mushrooms, eaten any time of day.
- 4 eggs
- 1 small onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon cooking oil
- Salt and black pepper to taste
- Beat the eggs well in a bowl.
- Add 1 tablespoon of cooking oil to a pan. Fry the chopped onions until lightly browned and add the chopped tomatoes. Fry for a few minutes, then add the beaten eggs. Lower the heat to a minimum, add the salt and pepper, cover and cook over low heat until the eggs are firm.
- Serve with warm pita bread or any bread of your choice.