Omani Spiced Eggs with Tomato

1Preparation

1. Finely chop the onion.
2. Dice the tomatoes small.
3. Finely chop the green chilies, removing the seeds for a milder taste.
4. Whisk the eggs with the salt and black pepper in a bowl.

2Cooking

1. Heat the oil in a wide pan, add the onion and stir until soft and light golden.

   🔥 medium heat⏱ 5 min timer
2. Add the garlic and green chili and stir until fragrant.

   🔥 medium heat⏱ 1 min timer
3. Add the turmeric, cumin and ground coriander and stir with the onion for a few seconds.

   🔥 low heat⏱ 1 min timer
4. Add the tomatoes and cook, stirring, until soft and most of their juice has evaporated.

   🔥 medium heat⏱ 4 min timer
5. Pour in the beaten eggs and stir slowly with a spoon until they set into soft, glossy curds, then take off the heat at once.

   🔥 low heat⏱ 3 min timer

3Serving

1. Transfer the eggs to a serving plate.
2. Sprinkle with the fresh coriander and serve hot with rakhal or chapati bread and milk tea.

💡 Tips & common mistakes

• Common mistake: adding the eggs before the tomato juice cooks off makes the dish watery. Wait until the tomatoes look like a thick sauce.
• Take the eggs off the heat while still slightly glossy; the heat of the pan finishes them.
• Adjust the amount of green chili to your heat tolerance.

🔁 Substitutions

• Replace the cumin and ground coriander with 1 tsp curry powder.
• Ghee can replace the oil.