You can make Persian eggs with fresh tomatoes or canned tomatoes. If you have a little more time, it is very tasty with fresh tomatoes. However, you can also make it with canned tomatoes and then you are ready much faster. Then choose canned tomatoes with as few carbohydrates as possible, because it can differ quite a bit. You can read my review of canned tomatoes here.
Fresh tomatoes: blanch first
If you’re using fresh tomatoes, blanch them first.
First, make a cross with a knife where the stem used to be. Then put them in a pan of boiling water for a few minutes (blanch).
Let them cool slightly on a cutting board and then remove the skin. Now you can cut them into cubes and use them in the recipe.
In this recipe, I count 2 eggs per person, but if you are very hungry you can use 3 eggs per person. Eggs contain hardly any carbohydrates, but tomatoes do.
Persian Eggs Tomato Soup
You can make Persian eggs with fresh tomatoes or canned tomatoes. If you have a little more time, it is very tasty with fresh tomatoes.
- 30 ml extra virgin olive oil (2 tablespoons)
- 1 clove of garlic
- 1 green chili pepper (depending on how hot you want it)
- 400 grams diced tomatoes (tin)
- 6 eggs
- pepper and salt
- fresh coriander (to garnish)
- Wash the pepper and cut it in half lengthwise. Remove and discard the seeds. Cut or chop the pepper into small pieces. If you want your dish very hot, you can use the seed lists and seeds.
- Clean the garlic clove and cut it into small pieces.
Heat the olive oil over medium-high heat in a large frying pan. Once the oil is hot, add the garlic and chili pepper. Turn the heat to medium and let a few minutes fry gently.
- Now add the can of tomatoes and stir briefly.
- Put a lid (or large plate) on the pan and let 5-8 minutes (depending on how you like your eggs) cook over medium heat. If you want a soft yolk, remove the pan from the heat once the whites have set.
- Garnish with some fresh coriander if desired.