Omlette Gojeh Farangi (Persian Tomato and Egg Scramble)
Omlette Gojeh Farangi (Persian Tomato and Egg Scramble)
Ingredients
For the Omlette
- 3 baby tomatoes, sliced and chopped
- 2 tablespoons olive oil, generous amount
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/4 teaspoon black pepper, to taste
- 4 eggs
For Serving and Garnish
- 4 slices flatbread, such as lavash, toasted
- 1/4 cup radishes, thinly sliced
- 1/2 cup fresh spinach leaves
- 1/4 cup white onion, thinly sliced
- 1 teaspoon dried herbs, such as parsley or dill
Instructions
- 1
Begin by slicing and then chopping the 3 baby tomatoes into small, uniform pieces. Set aside.
⏱️ 3 min
- 2
Drizzle a generous amount of olive oil into a frying pan and place it over medium heat on the stove.
⏱️ 1 min
- 3
Add the chopped tomatoes to the pan and cook, stirring occasionally, for 3 to 5 minutes until they soften and start to break down.
⏱️ 4 min
- 4
Stir in the 1 tablespoon of tomato paste, 1 teaspoon of salt, and 1/4 teaspoon of black pepper into the tomato mixture. Continue mixing and cooking for another 2-3 minutes until the tomato mixture thickens and the paste is fully incorporated.
⏱️ 3 min
- 5
Using a spatula or the back of a spoon, create 4 to 5 indentations or "holes" in the thickened tomato mixture in the pan.
⏱️ 1 min
- 6
Carefully crack 4 eggs into these holes. Allow the egg whites to set slightly for about 30 seconds.
⏱️ 1 min
- 7
Initially, gently whisk the egg whites into the surrounding tomato mixture. Then, break the yolks and mix everything thoroughly together, scrambling the eggs into the tomatoes. Continue to mix and cook for approximately 3 to 4 minutes until the eggs are fully cooked and scrambled with the tomatoes to your desired consistency.
⏱️ 4 min
- 8
While the eggs are cooking, toast your preferred flatbread (such as lavash) until warm and slightly crispy. This can be done in a toaster, oven, or directly over a gas burner flame for a traditional touch.
⏱️ 2 min
- 9
Once cooked, transfer the Omlette Gojeh Farangi from the pan onto a serving plate.
⏱️ 1 min
- 10
Garnish the dish with the thinly sliced radishes, fresh spinach leaves, and thinly sliced white onion arranged on the side. Finish by sprinkling the dried herbs over the top of the scramble.
⏱️ 2 min
- 11
Serve immediately with the toasted flatbread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Omlette Gojeh Farangi (Persian Tomato and Egg Scramble)
Ingredients
For the Omlette
- 3 baby tomatoes, sliced and chopped
- 2 tablespoons olive oil, generous amount
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/4 teaspoon black pepper, to taste
- 4 eggs
For Serving and Garnish
- 4 slices flatbread, such as lavash, toasted
- 1/4 cup radishes, thinly sliced
- 1/2 cup fresh spinach leaves
- 1/4 cup white onion, thinly sliced
- 1 teaspoon dried herbs, such as parsley or dill
Instructions
- 1
Begin by slicing and then chopping the 3 baby tomatoes into small, uniform pieces. Set aside.
⏱️ 3 min - 2
Drizzle a generous amount of olive oil into a frying pan and place it over medium heat on the stove.
⏱️ 1 min - 3
Add the chopped tomatoes to the pan and cook, stirring occasionally, for 3 to 5 minutes until they soften and start to break down.
⏱️ 4 min - 4
Stir in the 1 tablespoon of tomato paste, 1 teaspoon of salt, and 1/4 teaspoon of black pepper into the tomato mixture. Continue mixing and cooking for another 2-3 minutes until the tomato mixture thickens and the paste is fully incorporated.
⏱️ 3 min - 5
Using a spatula or the back of a spoon, create 4 to 5 indentations or "holes" in the thickened tomato mixture in the pan.
⏱️ 1 min - 6
Carefully crack 4 eggs into these holes. Allow the egg whites to set slightly for about 30 seconds.
⏱️ 1 min - 7
Initially, gently whisk the egg whites into the surrounding tomato mixture. Then, break the yolks and mix everything thoroughly together, scrambling the eggs into the tomatoes. Continue to mix and cook for approximately 3 to 4 minutes until the eggs are fully cooked and scrambled with the tomatoes to your desired consistency.
⏱️ 4 min - 8
While the eggs are cooking, toast your preferred flatbread (such as lavash) until warm and slightly crispy. This can be done in a toaster, oven, or directly over a gas burner flame for a traditional touch.
⏱️ 2 min - 9
Once cooked, transfer the Omlette Gojeh Farangi from the pan onto a serving plate.
⏱️ 1 min - 10
Garnish the dish with the thinly sliced radishes, fresh spinach leaves, and thinly sliced white onion arranged on the side. Finish by sprinkling the dried herbs over the top of the scramble.
⏱️ 2 min - 11
Serve immediately with the toasted flatbread.
⏱️ 1 min