Azerbaijani-Style Eggs with Tomatoes
Prep time
Cook time
Total time
This delicious concoction of tender tomatoes and eggs cooked on their tops, called pomidor chighirtmasi (also, pomidor-yumurta), can be served for breakfast, brunch, lunch, and even as a light dinner. Simple yet bursting with flavor. Traditionally, the dish is served with Azerbaijani tandir (tandoori) bread.
Recipe type: Breakfast and Brunch, Main Dishes
Serves: Serves 3 to 4
  • 5 medium juicy tomatoes, coarsely chopped (no need to peel the skin)
  • 3 tablespoons clarified unsalted butter (ghee) or regular unsalted butter
  • 3 eggs
  • Salt
  • Ground black pepper
  1. In a 12-inch frying pan (or, large enough to hold the tomato pieces in one dense layer), melt the butter over medium heat. Add the tomatoes and cook, uncovered, until the tomatoes break down and lots of juices have released, about 10 minutes. The tomatoes have to be tender at this point, with bigger chunks reduced in size. During the cooking, stir with a wooden spoon from time to time to prevent the juices from burning.
  2. Break the eggs into a bowl and stir to mix with a fork (not vigorously). Pour the eggs evenly over the tomatoes. Season with salt and pepper to taste. Cook, uncovered, until the eggs set, about 5 minutes. (You may need to make small holes in the dish, to let the eggs slide in and cook.) Do not stir the dish.
  3. Serve immediately, right in the pan or transferred onto a serving plate, with chunks of freshly baked bread on the side.
Recipe by AZ Cookbook at