Omelette Irani

Method

1. Heat the oil in a non-stick frying pan with a lid over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until beginning to soften, then add the tomatoes and purée.
2. Cook for 5 minutes until all the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into the pan. Gently whisk and break up the yolks, then put on the lid and cook for 1 minute.
3. Remove the lid, stir, then put the lid back on. Do this until the eggs are almost set (they will continue to cook as they sit).
4. Spoon into a serving dish, then top with the butter, a sprinkling of chopped chives and some black pepper. Serve with the toasted flatbreads.