Omlet-e Gojeh Farangī [Eggs in Tomato Sauce]

Eggs in Tomato Sauce

Origin: Widespread Homestyle

For years, my wife chased the memory of this specific Persian breakfast dish by microwaving eggs in commercial pasta sauce. I wasn’t particularly fond of it, and so I did some research, discovering Omlet-e Gojeh Farangī in the process.

In Iran, the term "omelet" broadly classifies eggs cooked within a sauce. In this case, it involves cooking down fresh tomatoes, garlic, and onions into a rich, concentrated paste, re-hydrating it, and then employing the traditional Ghahveh Khāneh (tea house) technique of rapidly scrambling the eggs directly into the bubbling base (or poaching them directly in the sauce, my preference). It’s more work than her shortcut, but it’s worth it.

Serves: 2
Preparation time: 5 minutes
Cooking time: 20 minutes

Ingredients

Fresh Produce

• 1 small yellow onion
• 1 clove garlic
• 2 medium ripe tomatoes (about 8 oz / 225g total), or 1 cup cherry tomatoes
• Fresh cilantro or mint (optional garnish)

Eggs

• 3 large eggs

Pantry

• 1 tbsp (15g) unsalted butter or olive oil
• 1 tbsp tomato paste
• ½ tsp ground turmeric
• ¼ tsp ground black pepper
• ⅔ tsp kosher salt, plus more to finish
• Warm flatbread, for serving

Preparation

• Peel and chop the yellow onion into fine pieces.
• Peel and mince the garlic clove.
• Chop the tomatoes into very small pieces.

Instructions

1. Sauté the aromatics. Melt the butter in a small skillet over medium heat. Add the chopped onion and sauté until softened and golden, about 5 minutes, ensuring it retains a bit of its structural crunch. Add the minced garlic, turmeric, and black pepper, and sauté for 1 minute more until fragrant.
2. Build the sauce. Stir in the tomato paste and cook for 2 to 3 minutes, allowing it to toast and deepen in color. Add the chopped tomatoes, water, and salt, and stir to combine.
3. Simmer the base. Bring the sauce to a simmer, then reduce the heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the tomatoes have softened completely and the mixture thickens into a bubbling paste.
4. Scramble the eggs. Crack the eggs directly into the simmering tomato base. Working quickly, stir the egg whites into the sauce first to let them set, and then fold in the yolks. Continue to scramble everything together for 2 to 3 minutes until the eggs are cooked through but remain soft and silky.
5. Finish and serve. Remove from the heat immediately so as to not overcook the eggs. Sprinkle with a final dash of salt and serve hot with fresh herbs and warm flatbread.

Tips

• In a pinch, you can substitute 1 cup of canned, unseasoned tomato sauce for the fresh tomatoes and water.

🍞 The Essential Pairing > A proper Persian omelet requires a scoop. While store-bought flatbreads suffice, the traditional, authentic pairing is a thick, sesame-studded Nān-e Barbarī. My in-development recipe for this is available to subscribers.