Omlet-e Gojeh Farangī [Eggs in Tomato Sauce]

Eggs in Tomato Sauce

Origin: Widespread Homestyle

For years, Mojdeh chased the memory of this Persian breakfast dish by warming eggs in commercial pasta sauce. Wanting to experience the real thing, I researched the traditional method and discovered Omlet-e Gojeh Farangī. In Persian cooking, “omelet” broadly refers to eggs cooked in a thick vegetable reduction. In the classic ghahveh khāneh (tea house) style, fresh tomatoes are grated off their skins and cooked down in butter with tomato paste and turmeric until jammy, then the eggs are scrambled right into the bubbling base. It takes more work than her shortcut, but it's well worth it.

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

Ingredients

Fresh Produce

• 4 medium ripe tomatoes (about 1 lb / 450g)

Dairy & Eggs

• 2 tbsp (1 oz / 28g) unsalted butter
• 3 large eggs

Pantry

• 1 tbsp tomato paste
• ½ tsp ground turmeric
• ¼ tsp black pepper
• ¾ tsp kosher salt

Preparation

• Halve the ripe tomatoes crosswise and grate the flesh on the large holes of a box grater into a bowl, discarding the skins.

Instructions

1. Bloom the paste and spices. In a medium skillet, melt 2 tbsp (1 oz / 28g) unsalted butter over medium heat. Add 1 tbsp tomato paste, ½ tsp ground turmeric, and ¼ tsp black pepper, and fry for 1–2 minutes, stirring constantly, until the paste darkens to a deep brick-red and stains the butter.
2. Reduce the grated tomatoes. Pour in the grated tomato pulp and ¾ tsp kosher salt (no added water is needed). Bring to a lively simmer, then reduce the heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally, until the raw tomato water completely evaporates and the sauce thickens into a rich, jammy paste that separates slightly from the red butterfat.
3. Cook the eggs. Crack the 3 large eggs directly over the simmering tomato base. Using a spatula or wooden spoon, gently stir the egg whites into the hot sauce for 1 minute until they begin to set into soft ribbons, then break and fold in the yolks, cooking for 1–2 minutes more until softly set and creamy.
4. Serve. Remove from the heat immediately so the residual heat doesn’t overcook the eggs. Serve hot from the skillet with warm flatbread, raw onion slices, and fresh herbs.

Tips

• If you prefer intact yolks over the traditional tea-house scramble, make three small wells in the reduced tomato sauce in Step 3, crack an egg into each well, cover the skillet with a lid, and poach over low heat for 3–4 minutes until the whites are set and the yolks remain runny.
• While ripe summer tomatoes yield the best flavor, in winter you can substitute 1¼ cups canned crushed tomatoes in Step 2.

🍞 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.