Anna Ansari's Pomidor Yurmata
Pure Sea Salt
Anna Ansari's first book, Silk Roads, is a real feast. Iranian-American, her recipes a rich and vivid with storytelling.
She's kindly shared a recipe with us, Pomidor Yurmata or a brunch that brings together the most simple but delicious ingredients. Perfect for Spring and Summer eating, when the tomatoes are abundant and at their very best.
From Anna: This might be my favourite egg dish, and it’s a real reminder of how lucky we are. Take a look at the ingredients list. Eggs. Fat. Tomato. Salt. Pepper. It’s practically nothing. But together, it’s everything. Cooking can be magic. This dish is magic. Enjoy this eggy Azeri delight with a hunk of bread, a chunk of cheese, and a strong cup of tea, or serve as part of a delectable brunch spread.
Get a copy of Silk Roads here.
Ingredients
- 4 eggs
- ½ tsp Pure Sea Salt in a Finer Flake
- ½ tsp freshly ground black pepper, plus extra to taste
- 2 tbsp ghee, or 30g (1oz) unsalted butter
- 4–5 medium tomatoes (about 350–400g), diced
- Pure Sea Salt
Method
- Crack your eggs into a small bowl. Add the fine sea salt and black pepper, and use a fork to lightly whisk the eggs. Set aside.
- In a medium non-stick sauté pan (or a well- seasoned cast-iron pan), heat your ghee or butter over a medium heat until melted. Add the tomatoes and their juices. Reduce the heat to medium–low and cook the tomatoes for 8–10 minutes, or until they break down, prodding them a bit to help them along and stirring occasionally so that nothing burns. Don’t rush your tomatoes. It’s the slow release of their sweetness that makes this dish so special.
- Reduce the heat to low and tip in your eggs. Gently mix the eggs into the tomatoes and add a couple more grinds of pepper, if you like. Cook the eggs, undisturbed, for another 5–7 minutes, until they are just set.
- Transfer to a serving plate and top with flaky sea salt to taste
