Om'let-e Gojeh Farangi (Persian-Style Tomato Omelette)
Ingredients
- 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
Instructions
- 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!