Name: Omelette Irani
Total time: 25 min
Yield: Serves 2
Ingredients: 2 tbsp vegetable oil; 1 clove garlic, crushed; ½ onion, finely chopped; 6 plum tomatoes, deseeded and chopped; 2 tsp tomato purée; 6 eggs; 25g salted butter, softened; ½ a small pack chives, finely chopped; flatbreads, to serve

2 tbsp vegetable oil
1 clove garlic
crushed
½ onion
finely chopped
6 plum tomatoes
deseeded and chopped
2 tsp tomato purée
6 eggs
25g salted butter
softened
½ a small pack chives
finely chopped
flatbreads
to serve

Method

step 1
Heat the oil in a lidded non-stick frying pan 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 softened, then add the tomatoes and purée.
step 2
Cook for 5 minutes until all of the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into a bowl, then add to the pan. Gently whisk and break the yolks, then put on the lid for a minute. Remove, then stir and mix, then put the lid back on. Continue to do this until the eggs are almost set.
step 3
Spoon into a serving dish then add the salted butter and a sprinkling of chives. Serve with flatbreads.