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Om’let-e Gojeh Farangi (Persian-Style Tomato Omelette)

Some of my fondest memories involve the simple recipes my grandmother would whip up on demand, especially when her home was filled with unexpected guests. She would effortlessly create something delicious, and the warmth of her kitchen always filled my senses, evoking a flood of nostalgic memories when I prepare those same dishes today.

This humble Persian-style tomato omelette, Om’let-e Gojeh Farangi, is a testament to her love for fresh ingredients and comforting dishes. Caramelised onions seasoned with turmeric would be mixed with fresh tomatoes to create the base of the dish and finally topped with eggs; sometimes, she would scramble the eggs in or poach them over the tomatoes. This dish is simple to make yet bursting with flavour, embodying the essence of my grandmother’s kitchen.  It is a versatile dish that can be served for breakfast, a light lunch, or even a comforting weeknight dinner. The minimal preparation required makes it ideal for busy schedules.

Serve it with warm bread, some white cheese, and a steaming cup of Persian tea for breakfast or crispy fluffy white rice for a complete and satisfying experience.

Ingredients Used For Om’let-e Gojeh Farangi (Persian-Style Tomato Omelette)


Eggs: Eggs serve as the primary protein source in this dish, providing essential nutrients like protein, vitamins, and minerals.

Olive Oil or Butter: Olive oil or butter adds richness and flavour to the dish while preventing sticking during cooking. They also help to sauté the onions and garlic, infusing the dish with their savoury essence.

Onion: Onions lend a sweet and savoury flavour base to the dish. When cooked down, they add depth and complexity to the overall flavour profile.

Garlic: Garlic enhances the savoury notes of the dish and adds a subtle yet distinctive aroma. It’s optional but recommended for those who enjoy its pungent flavour.

Ground Turmeric: Turmeric imparts a vibrant yellow colour to the dish, adds earthy flavour, and adds a subtle hint of bitterness. It’s commonly used in Persian cuisine for its culinary and medicinal properties.

Tomatoes: Tomatoes are the star ingredient, providing sweetness, acidity, and juiciness to the dish. They break down during cooking to create a rich and flavourful sauce that coats the eggs.

Salt and Pepper: Salt and pepper season the dish, enhancing the flavours of all the ingredients and bringing balance to the final dish.

Fresh Parsley: Parsley adds a fresh and herbaceous note to the dish, brightening up the flavours and providing a vibrant garnish.

Alternative Ingredients

  • For a spicier kick, add chopped chilli peppers or a pinch of red pepper flakes.
  • Substitute diced bell peppers or zucchini for added texture and flavour variation.
  • Use shallots instead of onions for a milder onion flavour.
  • Experiment with different herbs, such as coriander or dill.

Serving and Storage Tips For Om’let-e Gojeh Farangi (Persian-Style Tomato Omelette):

  • Classic Comfort: Serve Om’let-e Gojeh Farangi with warm crusty bread or Persian flatbread for dipping.
  • A Complete Experience: Pair it with some of creamy white cheese, a steaming cup of Persian tea for breakfast, or fluffy white rice for a more substantial lunch or dinner.
  • Leftovers: While best enjoyed fresh, leftover Om’let-e Gojeh Farangi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat.

Om’let-e Gojeh Farangi (Persian-Style Tomato Omelette)

Servings: 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes


  • 4 eggs
  • 2 tbsp olive oil or butter
  • 1 small onion, thinly sliced
  • 1 tsp ground turmeric
  • 3 tomatoes, diced
  • salt & freshly ground black pepper, to taste
  • handful fresh parsley, roughly chopped


  • In a large skillet or frying pan, heat olive oil or butter over medium heat.
  • Add the sliced onion and cook until softened and translucent, about 5 minutes. Stir in the turmeric powder, and fry until fragrant.
  • Add in the chopped tomatoes, season with salt and pepper to taste. Reduce heat to low, cover the pan, and simmer for 5 to 10 minutes, allowing the tomatoes to soften and release their juices.
  • Gently crack all eggs in the pan, keeping yolks intact. Season with salt and pepper, then place the lid on.
  • After 3-4 minutes, check to see if the eggs are cooked to your liking (a slightly runny yolk is preferred by many). If you notice uncooked egg whites, use a spatula to poke holes and aid in the cooking process.
  • Serve with some crusty bread or Persian flatbread and enjoy!

Did you make this recipe?

Tag @cookingwithzahra on Instagram and hashtag it #cookingwithzahra so we can see all the deliciousness!

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