Nigerian Tomato Omelette
Photo: Paul Goyette, CC BY-SA 2.0
Nigerian tomato omelette is a two-main-ingredient dish that shows how much a pan of eggs can gain from one extra step. The tomatoes are fried in hot oil before they meet the egg, so their moisture cooks off and the omelette sets firmly instead of turning watery. It is quick enough for a weekday breakfast, and sturdy enough to sit alongside bread or a plate of jollof rice.
Instructions
Heat a little vegetable oil in a pan over high heat. Add the diced tomatoes and fry them until they are well heated through.
Beat the eggs in a bowl with salt and pepper, then stir in the cooked tomatoes. Season to your taste.
Pour the mixture back into the pan over medium-low heat and spread it out evenly so it cooks at the same rate across the pan. Cook until the egg is firm enough to flip without falling apart.
Turn the omelette over and cook the other side until the bottom is golden.
Serve hot, with bread or jollof rice.
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