Pomidor-Yumurta is the Azerbaijani version of Shakshuka. Tomatoes are chopped and sauteed in a large frying pan, and then combine with lightly scrambled eggs. A simple, quick, and delicious breakfast recipe perfect for adventurous and picky eaters alike!
A Creature of Habit
I must admit that, too often, I am a creature of habit with food. I’ve always been that way. When I was little, I had a go-to dish at every restaurant (and it was ALWAYS some kind of pasta… seafood pasta if possible). I never changed it up; I never experimented with anything different.
Unless I make a genuine effort to switch up my meals (ahem, this blog), I still tend to eat the same thing almost every day. Take breakfast for example. On Sunday, I roast vegetables in the oven: broccoli, cauliflower, carrots, onions, zucchini, squash, and butternut squash. Every morning, I fry two eggs over-easy. I microwave the vegetables in a bowl, and then I cut up ¼ of an avocado and mix it into the vegetables. I top the vegetables with my eggs and sprinkle the whole bowl with Trader Joe’s Everything But The Bagel seasoning. Then I crack the yolks open, mix everything together, and chow. Oh, and then I eat sliced mango on the side.
It’s easy to get caught in a breakfast routine, especially when it’s 6 am and you barely want to open your eyes, let alone start experimenting in the kitchen. I’m not a creature of habit because I like eating the same things every day; I’m a creature of habit because it’s easy when I have more important things to worry about. I like this blog because it helps me to change up my dinner routine. It’s hard to get bored when each dinner is from a new country! But we don’t make a lot of breakfast recipes here on The Foreign Fork, so, until now, breakfast has stayed the same.
My First Breakfast Recipe
But today, I’m excited because I’m sharing my very first breakfast recipe with you all! Okay… It’s still eggs. But it’s eggs cooked a different way, and boy oh boy were they delicious.
Pomidor-Yumurta vs Shakshuka
Pomidor-Yumurta is an Azerbaijani take on Shakshuka. Shakshuka and Pomidor-Yumurta are both tomato-based dishes with eggs cooked directly in the tomatoes in the pan. In the Middle East and North Africa, the Shakshuka includes tomatoes, onions, peppers and herbs, and the eggs are cooked whole. Pomidor-Yumurta is a bit different because tomatoes are the only vegetable in the dish. Additionally, the eggs are lightly scrambled before being poured into the pan.
This meal was a perfect change up to my routine, and the best part was that it still fit into my Whole30 meal plan! It is SUPER simple, and can almost certainly be made with ingredients that you already have in your house.
Choosing the Right Tomatoes for Your Pomidor-Yumurta
When choosing your tomatoes, make sure to choose ripe and juicy tomatoes. Firm tomatoes will not work well for this recipe. If you do buy firm tomatoes, roll them around lightly on the cutting board, pushing with a bit of pressure from your palm. Do not squish the tomatoes, but push lightly enough to release some of the juices inside. You may also have to cook the tomatoes for slightly longer in order to get the right texture.
Be careful to only lightly stir the eggs before adding them to the pan. Do not completely scramble the eggs; mix them just enough to combine!
Did you like this breakfast recipe from Azerbaijan? Be sure to check out the other Azerbaijani dishes made this week, including this Savory Crepe (Qutab)! As always, if you try this dish, leave a comment to let me know what you think! If you make the recipe, share a photo on Facebook or Instagram and tag @theforeignfork or hashtag #theforeignfork. Happy cooking!
Pomidor-Yumurta (Azerbaijani Tomatoes and Eggs)
- 3 large eggs
- 3 large, juicy tomatoes
- 1 tbsp ghee or butter
- 1/2 tbsp chopped garlic
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Roughly chop the tomatoes.
- Heat ghee in a medium sized sauce pan and sautee the garlic until fragrant.
- Pour the tomatoes into the pan and heat uncovered for about 10 minutes until the juices are released, stirring occasionally.
- In a separate bowl, lightly beat the eggs together. Drizzle the eggs over the tomatoes and season with salt and pepper.
- Cook the eggs until they’re cooked to desired doneness (perhaps about 8 minutes). Cover in the last 2-3 minutes.