Om'let-e Gojeh Farangi
Tomato omelet
Servings: 4
Ingredients
- 1 small onion, thinly sliced
- 6 tablespoons olive oil or butter, divided
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric, powder
- 1 tablespoon tomato paste
- 4 large tomatoes, sliced
- 8 eggs
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, ground, divided
- 1 handful fresh green herbs (optional)
Instructions
- In a large frying pan, saute the onions with 3 tablespoons of oil over medium heat for about 15 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. You can skip this step, but if your tomatoes are less than fully ripe this step will bring more tomato flavor to your dish.
- Remove everything from the pan and set aside.
- Add the remaining oil, place the sliced tomatoes in the pan, sprinkle with salt and pepper and saute without disturbing them for about 5 minutes over medium heat.
- Now add the onion mixture and spread it across the pan before adding the eggs. Pull the tomatoes back with a spoon to make room for the eggs to get cracked into the pan.
- You can stir in the eggs to make a scramble or just leave them on top and have them cook whole.
- 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.
- Sprinkle whatever fresh herbs you have on hand on top, and serve with flatbreads or Persian steamed rice.