Pomidor Yumurta (Pomidor Yumurtası) — Azerbaijani Tomato and Egg Scramble

• 450 gripe tomatoes (cored and diced (about 3 medium))
• 80 gyellow onion (finely chopped (about 1 small))
• 20 gunsalted butter
• 15 mlolive oil
• 4eggs
• 3 gfine sea salt (about 1/2 tsp)
• 1 gblack pepper (about 1/2 tsp, freshly ground)
• 2 gAleppo pepper (about 1 tsp, optional but traditional-leaning for gentle heat)
• 10 gfresh cilantro (chopped)
• 6 gfresh dill (chopped)

Instructions

1. 1

   Prepare all ingredients before heating the pan, because the cooking moves quickly once the tomatoes hit the heat. Dice the tomatoes, chop the onion, and crack the eggs into a bowl so they are ready to add at the right moment.

2. 2

   Set a skillet over medium heat and add the butter and olive oil together. When the butter fully melts and starts to foam, add the chopped onion and cook for 4–5 minutes, stirring often, until soft and translucent but not browned.

3. 3

   Add the diced tomatoes, salt, black pepper, and Aleppo pepper to the pan and stir to combine. Cook for 6–8 minutes, stirring every minute, until the tomatoes break down into a thick, glossy sauce and most of the watery liquid has evaporated.

4. 4

   Reduce the heat to low so the eggs stay tender and creamy. Pour in the eggs and stir slowly with a spatula, scraping the bottom and folding the mixture for 2–3 minutes until the eggs are softly set and still slightly glossy.

5. 5

   Turn off the heat and immediately fold in the chopped cilantro and dill so their aroma stays fresh. Let the scramble rest in the pan for 1 minute to finish setting, then serve hot while the tomato base is still silky.