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Pakistani Tomato Omelette
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Pakistani Tomato Omelette

Yield: 2
Author: Shayma Saadat

Equipment

  • small saucepan with a lid
  • 12in non-stick frying pan

Ingredients

For the spiced tomato sauce

  • 1 tbsp neutral oil (I use grape seed)
  • 1 garlic clove, minced
  • 1/4 tsp haldi, (turmeric powder)
  • 1/2 tsp zeera powder, (cumin powder)
  • 2 medium tomatoes, skin removed (by blanching - here's a "how-to" post) and minced
  • pinch red chili flakes
  • pinch sea salt

For the omelette

  • 2-3 tbsp neutral oil (I use grape seed)
  • 5 eggs
  • 1 medium onion, finely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp dhania powder, (coriander seed powder)
  • 1/4 tsp haldi, (turmeric powder)
  • 1/2 tsp red chili flakes
  • 2 tbsp chopped fresh coriander/cilantro leaves and stems 1 tbsp + 1 tbsp

Instructions

For the tomato sauce

  • Place a saucepan on medium-high heat and add oil
  • After the oil has heated up for two minutes, add the garlic, haldi and zeera powder. Sauté till the garlic is golden around the edges (make sure it does not turn brown, as it will taste bitter and rancid).
  • Add chopped tomatoes, chili flakes and salt and stir (careful, tomatoes may splatter). Cover the saucepan with a lid and turn heat to medium. Leave to simmer for twenty minutes till tomato sauce has thickened. Check every five minutes to make sure tomatoes are not catching at the bottom of the saucepan.
  • Remove from heat and set aside.

For the omelette

  • Whisk eggs and set aside
  • Place frying pan on medium-high heat and add oil, onions, salt, dhania powder, haldi and sauté till onions are golden and caramelised around the edges. This requires constant stirring and will take about 10-15 minutes.
  • When onions are caramelised (bronze), add red chili flakes and pour the whisked eggs in. Gently stir, mixing onions with the whisked eggs. Turn heat down to medium.
  • Tilt the pan so that it is evenly coated with the egg mixture. Sprinkle with 1 tbsp chopped coriander/cilantro.
  • Working quickly (because you don't want the egg mixture to overcook), add tomato sauce into the egg mixture a teaspoon at a time, creating a dotted pattern across the omelette. Allow egg mixture to cook for 3-4 more minutes, keeping a keen eye on the pan. As soon as the omelette begins to set around the edges of the frying pan and puffs up, transfer to the oven, placing under the grill/broiler. The centre of the omelette will be runny and look like custard - that's what you want.
  • For a soft-centred omelette, keep it under the grill for 3 minutes. Again, keep a keen eye on it; you don't want it to burn.
  • Before serving, sprinkle with the remainder 1 tbsp chopped coriander/cilantro and eat immediately with your choice of bread - we had it with Persian lavash because that's what my son likes best - while the omelette is still gloriously puffed up.