- May 2022
- Serves 2-3
- Hands-on time 25 min
Chef Kian Samyani shares his family recipe for omelette Irani. This Persian tomato omelette with onion and garlic is eaten for breakfast.
Samyani opened Berenjak in London’s Soho in 2018, inspired by the Persian dishes he grew up with and the kebab houses of Tehran, Iran’s capital. Berenjak now has a second site, in Borough.
- 25.4g (8g saturated)
- 8.3g (7.8g sugars)
- 2 tbsp vegetable oil
- 1 garlic clove, crushed
- ½ onion, finely chopped
- 6 plum tomatoes, deseeded and chopped
- 2 tsp tomato purée
- 6 medium free-range eggs
- 25g salted butter, softened
- ½ small bunch chives, finely chopped (about 2 tbsp)
- Flatbreads, toasted, to serve
- Heat the oil in a non-stick frying pan with a lid over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until beginning to soften, then add the tomatoes and purée.
- Cook for 5 minutes until all the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into the pan. Gently whisk and break up the yolks, then put on the lid and cook for 1 minute.
- Remove the lid, stir, then put the lid back on. Do this until the eggs are almost set (they will continue to cook as they sit).
- Spoon into a serving dish, then top with the butter, a sprinkling of chopped chives and some black pepper. Serve with the toasted flatbreads.
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