Azerbaijani cuisine

Pomidor-yumurta (eggs scrambled with tomatoes)

A classic Azerbaijani breakfast: eggs stirred into tomatoes softened in butter.

Well-cooked hot dish

Pomidor-yumurta (eggs scrambled with tomatoes) — Azerbaijani cuisine. Photograph of the dish.

Ingredients

Chopped tomatoes are cooked in butter until their juice reduces, then the eggs are added and stirred until cooked.

During treatment cook the eggs until completely firm, not in the traditional soft, runny style. With mouth sores the acidic tomato may sting.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Best eaten straight after cooking. Refrigerate leftovers promptly and eat within a day.

Better made fresh; if reheating, heat until steaming.

Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
Taste changes. Aromatic spices, herbs or a little sourness can help when food tastes bland or metallic (if there are no mouth sores).
Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Phase notes are general. During low counts, follow only your care team’s food rules.

Stomach and gut. Can be acidic from tomato, lemon or vinegar; keep this in mind with reflux, gastritis or mouth sores.
Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.

Nutrition figures from a reliable source have not been added for this dish yet.

Medical disclaimerThis information is for educational purposes only and does not replace medical advice.