Om'let-e Gojeh Farangi
Tomato omelette
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.
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