1461. Tomato Omelette

I like to post egg recipes on Thursdays. It sets an optimistic tone for the weekend, wouldn't you agree? As a bonus, most of these weekend breakfast egg recipes are 5 ingredients or less. For most, tomato and eggs spell shakshouka. This isn't a shakshouka, rather a fool-proof way to cook a cheesy omelette with a base of fried tomatoes. There is no sauteeing, no stirring. Just lay the sliced tomato rounds in some oil in a single layer over the base of a pan, and cover until there is a firecracker party inside and the tomatoes have softened and started to color. Pour in your beaten eggs, sprinkle generously with cheese, and cook some more!

Ingredients: serves 2

2 roma tomatoes

olive oil or butter

3-4 eggs

salt and pepper

1/4 cup grated mozzarella

Method:

It is important to use an appropriate-sized pan for the number of eggs you are using for even cooking.

In a pan, add your olive oil (a Palestinian touch) or butter. Place sliced tomato rounds over the base in a single layer. Season lightly with salt and pepper, then cover the pan to cook the tomatoes for 3-4 minutes.

Meanwhile, beat your eggs with salt and pepper in a bowl. When the tomatoes have softened, pour in the eggs over the tomato and sprinkle with the cheese. Allow to cook for a minute or two then cover the pan again to cook the eggs all the way into the middle of the pan. Be careful to not overcook.

Serve hot with bread and tea.

صحة و عافية