Mamani Jamileh's Omlet
Mamani Jamileh's Omlet
Ingredients
For the Tomato Base
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric powder
- 1 can crushed tomatoes, 28 ounce
- 1/2 teaspoon salt, or to taste
For the Omelet
- 6 large eggs, separated
For Garnish
- 3 green onions, chopped
- 1 teaspoon dried rose petals, crushed (optional)
For Serving
- as needed flatbread, such as naan or lavash
Instructions
- 1
Thinly slice the onion and mince the garlic. Set aside.
⏱️ 5 min
- 2
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.
⏱️ 10 min
- 3
Add the minced garlic, ground cumin, black pepper, and turmeric powder to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 4
Pour in the can of crushed tomatoes and add the salt. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for 10 minutes to allow the flavors to meld and the sauce to reduce slightly.
⏱️ 10 min
- 5
While the tomato sauce simmers, carefully crack and separate the eggs. Place the egg whites in a medium bowl and the egg yolks in a small dish, ensuring the yolks remain intact.
⏱️ 3 min
- 6
Uncover the skillet. Pour the egg whites directly into the simmering tomato sauce. Gently stir the egg whites into the sauce until they are mostly cooked and integrated, creating a fluffy, scrambled-egg-like texture within the sauce. This should take about 2-3 minutes.
⏱️ 3 min
- 7
Carefully place the reserved egg yolks on top of the hot tomato and egg white mixture, spacing them out evenly. Cover the skillet again and cook on low heat for 3-5 minutes, or until the egg yolks are set to your desired runniness. They should be warm through but still soft in the center.
⏱️ 5 min
- 8
Remove the skillet from the heat. Garnish generously with chopped green onions and a sprinkle of crushed dried rose petals, if using. Serve immediately, directly from the skillet, with pieces of flatbread for scooping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mamani Jamileh's Omlet
Ingredients
For the Tomato Base
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric powder
- 1 can crushed tomatoes, 28 ounce
- 1/2 teaspoon salt, or to taste
For the Omelet
- 6 large eggs, separated
For Garnish
- 3 green onions, chopped
- 1 teaspoon dried rose petals, crushed (optional)
For Serving
- as needed flatbread, such as naan or lavash
Instructions
- 1
Thinly slice the onion and mince the garlic. Set aside.
⏱️ 5 min - 2
Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes.
⏱️ 10 min - 3
Add the minced garlic, ground cumin, black pepper, and turmeric powder to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 4
Pour in the can of crushed tomatoes and add the salt. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet, and let it simmer for 10 minutes to allow the flavors to meld and the sauce to reduce slightly.
⏱️ 10 min - 5
While the tomato sauce simmers, carefully crack and separate the eggs. Place the egg whites in a medium bowl and the egg yolks in a small dish, ensuring the yolks remain intact.
⏱️ 3 min - 6
Uncover the skillet. Pour the egg whites directly into the simmering tomato sauce. Gently stir the egg whites into the sauce until they are mostly cooked and integrated, creating a fluffy, scrambled-egg-like texture within the sauce. This should take about 2-3 minutes.
⏱️ 3 min - 7
Carefully place the reserved egg yolks on top of the hot tomato and egg white mixture, spacing them out evenly. Cover the skillet again and cook on low heat for 3-5 minutes, or until the egg yolks are set to your desired runniness. They should be warm through but still soft in the center.
⏱️ 5 min - 8
Remove the skillet from the heat. Garnish generously with chopped green onions and a sprinkle of crushed dried rose petals, if using. Serve immediately, directly from the skillet, with pieces of flatbread for scooping.
⏱️ 3 min