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+ servings

Om'let-e Gojeh Farangi

Omid Roustaei, The Caspian Chef
Tomato omelet
5 from 18 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 25 mins
Course Breakfast, Main Course, Side Dish
Cuisine Persian
Servings 4


  • 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
  • 4-6 eggs
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, ground, divided
  • 1 handful fresh green herbs (optional)


  • 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.
Keyword eggs, omelet, tomatoes
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