Lolikov Dzvadzegh
Լոլիկով ձվածեղ·(lo-li-kov dzva-dzegh)
Zartnir (The Armenian Morning)
This isn't your sad, dry American diner scramble. It’s a rich, velvety stew where eggs are gently poached in an intensely concentrated tomato jam. The grandmother’s secret lies entirely in patience: cooking the tomatoes down in butter until their water completely evaporates. We skip the tedious boiling and peeling of the old country and grate the tomatoes instead—a fast, ruthless hack that leaves the skins in your hand and shaves fifteen minutes off your morning.
Ingredients
- Roma tomatoes4 large
- unsalted butter3 tbsp
- yellow onion1/2 med
- green bell pepper1 small
- garlic1 small clove
- kosher salt1/2 tsp
- sugar1/4 tsp
- eggs5 large
- black pepper1/4 tsp
- fresh cilantro1/4 cup
Method
- 01
Grate the tomatoes.
Place a box grater in a large bowl. Rub the cut side of each tomato half against the large holes. The pulp falls into the bowl; the tough skin stays in your palm. Discard the skins and stir the salt and sugar into the pulp.
- 02
Sauté the aromatics.
Melt the butter in a heavy skillet over medium-high heat. Add the onion and green pepper, sautéing until deeply golden and caramelized, about 5 to 7 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- 03
Reduce the tomatoes.
Pour the grated tomato pulp into the skillet. Let it bubble aggressively over medium-high heat to boil off the water. Stir occasionally until it transforms into a dark red, thick paste that clings to the butter, about 10 to 15 minutes. Don't rush this—the concentration of flavor here is everything.
- 04
Introduce the eggs.
Lower the heat to medium-low. Pour the beaten eggs evenly over the rich tomato base and let them sit untouched for 15 seconds so the bottom begins to set.
- 05
Fold gently and serve.
Using a spatula, gently push and fold the mixture from the outside in to create large, soft ribbons of egg. Turn off the heat while they still look slightly wet. The residual pan heat will finish cooking them perfectly. Garnish with cilantro and serve immediately.
Notes
The Purist Route.
If you want the strictly traditional 'city' version of this dish, omit the onion, pepper, and garlic. Just fry the grated tomatoes directly in the butter until reduced, letting the pure tomato flavor carry the dish.
From Cook Armenian in America.