emilia's stewed tomato omelette

My friend Emilia was my roommate in Prague ten years ago. She now lives in Istanbul with her husband and daughter. The cheapest ticket I could find to London was by way of Istanbul and thus the perfect excuse to visit my friend presented itself. There was a blackout the night I arrived but Emilia still managed to pan sear perfect salmon steaks in the dark. Emilia, her husband Emil, friend Shaba and I sat around her dining room table eating salmon, rice and salty white cheese, drinking rosé and catching up by candle light.  I was the first to go to sleep at 3 am. (Emilia's daughter was in Baku with her mother for the weekend).

The next morning, I woke up. The light came back on for a few hours during the night, but promptly turned off again the second I got out of the shower. I came into the kitchen where Emilia made me the most delicious stewed tomato omelette (in the US, we would call it a scramble, but she called it an omelette and it's her recipe so that is how I will now always think of, and refer to this dish.) I made it this morning for Adam-- it was not only delicious, but it reminds me of my friend and travels.

Emilia's Azeri Stewed Tomato Omelette

1 large beefsteak tomato, cored, peeled and roughly chopped.

2 tbsp coconut oil (Emilia used butter, but I'm still trying to keep off dairy when I can)

4 eggs

Heat a pan over medium heat, add oil. 

When the oil has melted, add the tomato. Stir and cover with a splatter screen (the oil and water from the tomatoes are gonna pop - be careful! Not such an issue if you use butter.)

Let the tomatoes stew in the oil for 5-10 minutes. Lower the heat if they start to burn.

Add four eggs, gently beaten. Sprinkle with Herbs de Provence. Lightly scramble.

Serve hot.