Dim Pokht (scrambled eggs with onions)

Instructions

1. Finely slice the onion and dice the tomatoes into small cubes.
2. Heat the oil in a pan over medium heat and cook the onion for 4 to 5 minutes, until translucent.
3. Add the tomatoes and let them break down for 3 minutes.
4. Crack the eggs into a bowl and lightly beat them with the salt, pepper and turmeric.
5. Pour the eggs into the pan and stir gently with a spatula.
6. Stop cooking while the eggs are still glossy and soft, about 3 minutes.
7. Sprinkle with chopped coriander and sweet paprika.
8. Serve straight away with warm bread.