Persian Egg Breakfast

Ingredients

• 4 pieces eggs (Use free-range for best flavor)
• 2 medium tomatoes, diced (Choose firm yet juicy tomatoes)
• 1 medium onion, diced
• 1 teaspoon turmeric (Fried in olive oil to release aroma)
• 2 tablespoons olive oil (Extra virgin olive oil recommended)
• 4 pieces Persian flatbreads (Noon Barbari or Sangak) (Any crusty bread can be used as a substitute)

Instructions

1. 1

   --- Preparation ---

2. 2

   Sauté diced onions in olive oil until translucent.

3. 3

   Add turmeric and cook briefly to release its aroma.

4. 4

   Incorporate chopped ripe tomatoes and allow them to soften.

5. 5

   --- Cooking ---

6. 6

   Crack the eggs directly into the skillet, keeping yolks intact if desired.

7. 7

   Cover with a lid and cook until the eggs reach your preferred consistency.

8. 8

   Serve hot with fresh flatbread.