Want a quick, easy, and yet flavorful meal, be it breakfast, lunch, or dinner? Then Persian tomato omelette is the answer! What we refer to as Om’let in Iran is essentially a simple, open-faced omelette with very few ingredients but with a Persian twist.
Onions are slowly cooked to golden perfection before being further colored by the addition of turmeric powder. The optional addition of tomato paste and garlic ensures the flavors are enhanced. A few eggs are then cracked on top, and a touch of salt and pepper and a sprinkle of fresh herbs make this dish simply divine.
Eggs can be left on the top undisturbed or mixed in with tomatoes, much like scrambled eggs. Om’let is typically served for breakfast with a variety of flatbreads and accompanying vegetables. Still, it can also be served for lunch or dinner with a pot of rice and – of course – crispy Tahdig.
Joy!
Om’let-e Gojeh Farangi
Ingredients
- 6 tablespoons olive oil or butter, divided
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric, powder
- 1 tablespoon tomato paste
- 4 large tomatoes, diced
- 4-6 eggs
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper, ground
Instructions
- In a large frying pan, saute the onions with oil over medium heat for about 10 minutes or until they become tender and golden in color.
- Add garlic and turmeric and toss around for a couple of more minutes to add more flavor and color to the onions.
- Now add the tomato paste and stir into the onions for a couple more minutes.
- Add the tomatoes to the pan, sprinkle with salt and pepper, and saute for about 5-7 minutes over medium heat.
- Use a spoon to push the tomatoes aside, creating a well in the center, and then crack the eggs into the space.
- Alternatively, you can stir in the eggs to blend them into the tomatoes.
- Sprinkle a touch more salt and pepper on top of the eggs, cover and cook on medium-low heat for about 5-7 minutes depending on how runny or cooked you prefer your eggs.
- Serve with flatbreads or Persian steamed rice.
Comments are closed.