Breakfast
Nimru (Persian Fried Eggs with Tomato)
Ingredients
- 4 large eggs
- 2 medium tomatoes, diced (or 200 g/7 oz canned)
- 1 clove garlic, minced (optional)
- 30 ml (2 tbsp) sunflower oil or ghee
- 1/2 tsp ground turmeric
- Salt and black pepper, to taste
- 2 pieces flatbread, to serve
Method
- Heat the oil in a small skillet over medium heat and add the turmeric, stirring for 20 seconds until fragrant.
- Add the diced tomatoes and garlic, and cook for 5-6 minutes until softened and slightly reduced.
- Season with salt and pepper, then make two small wells in the tomato mixture.
- Crack the eggs into the wells, cover the pan, and cook for 4-5 minutes until whites are set but yolks remain soft.
- Serve immediately in the pan or transferred to plates, with warm flatbread.
Introduction: Nimru is a simple pan-fried egg dish eaten across Iran for breakfast, often prepared with fresh tomatoes in summer months.
Cultural Background: Nimru is a simple pan-fried egg dish eaten across Iran for breakfast, often prepared with fresh tomatoes in summer months. The name derives from 'nim' (half) referring to the soft yolk. It is typically cooked in a small individual skillet and served straight from the pan with bread.
Tips: Use very ripe tomatoes for the best sweetness and colour. A pinch of dried mint sprinkled at the end adds a traditional aromatic finish.
Variations: Nimru-ye Gojeh: extra tomato-forward version cooked down almost to a sauce before adding eggs. Some households add a spoon of tomato paste for deeper colour and flavour. Vegetarian as written; not vegan due to eggs.
Storage: Best eaten fresh; not recommended for storing as eggs become rubbery.
Reheating: Reheat gently in a covered pan over low heat for 2 minutes if needed.
FAQs:
Q: Can I make this without tomato?
A: Yes, plain nimru is just eggs fried in butter with turmeric.
Q: Is nimru spicy?
A: No, it is a mild dish; heat can be added with chili flakes if desired.
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