Tomato, Egg + Garlic Omelet from Cooking in Iran: Regional Recipes and Kitchen Secrets by Najmieh Batmanglij

Name: Tomato, Egg + Garlic Omelet from Cooking in Iran: Regional Recipes and Kitchen Secrets by Najmieh Batmanglij
Total time: 140 min
Ingredients: 1 teaspoon turmeric; 2 cups/170 g chopped fresh basil or parsley; 2 medium onions, peeled and quartered; 8 cloves garlic, peeled; 3 cups/600 g peeled tomato puree (about 3 large tomatoes; see note), or canned peeled tomatoes; 6 tablespoons olive oil; 2 teaspoons fine sea salt; 1 teaspoon freshly ground pepper; ½ teaspoon dried thyme; 6 eggs; 2 tablespoons oil

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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

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Ingredients

1 teaspoon turmeric
2 cups/170 g chopped fresh basil or parsley
2 medium onions, peeled and quartered
8 cloves garlic, peeled
3 cups/600 g peeled tomato puree (about 3 large tomatoes; see note), or canned peeled tomatoes
6 tablespoons olive oil
2 teaspoons fine sea salt
1 teaspoon freshly ground pepper
½ teaspoon dried thyme
6 eggs
2 tablespoons oil