Omani Recipe of the Day!

Just as Omanis always have time for friends, they also always have time for food. Omani food is heavily influenced by Indian cuisine, yet is generally less heavily spiced. Though the staples of an Omani diet are dates, rice, and chicken, one of my favorite dishes so far doesn’t include any of these ingredients. Beda wu Tomat, or eggs and tomatoes, originates from the Indian dish of egg curry. Usually served with chapatti bread for breakfast, beda wu tomat is extremely easy to cook, as Talya and I learned last night. Here is the recipe of beda wu tomat! Writing this recipe was challenging, as Omanis frequently do not use measuring cups or spoons, so getting it right is more a matter of trial-and-error than following the recipe exactly.

Ingredients:

 7 small eggs

7 tomatoes

olive oil

1 teaspoon coriander

1 tablespoon churriputta (curry leaves)

salt and pepper

Instructions:

1.     Chop the tomatoes and put them in a pot. Cook over light heat until the tomatoes become soft.

2.     Turn off the stove and remove the pot. Pour in a few tablespoons of olive oil and mash the tomatoes until there are at a stew-like consistency.

3.     Whisk the eggs until mixed. Put the pot back on the stove and pour in the eggs. Add the spices and cook over light heat mixing constantly until the eggs have reached the consistency of scrambled eggs.

4.     Serve warm with toast or warm chapatti.