AI-generated image
Omelet-e gojeh farangi
Tomato and egg omelette
Omelet-e gojeh farangi: Iranian tomato-and-egg pan supper scooped up with bread
In Iran the word omelet means something quite different from a folded French one: ripe tomatoes are cooked down in oil with a little onion and turmeric until jammy, then eggs are stirred through so they set in soft streaks of red and gold. It is the classic quick dinner of Tehran apartments and student dorms, eaten from the pan with lavash and a plate of herbs. The mistake that makes it watery is adding the eggs before the tomato juices have cooked away; wait until the sauce is thick and the oil sizzles again. Chef's tip: grate the tomatoes on a box grater and throw away the skins, so the base melts down in minutes.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 2 tbsp vegetable oil
- ½ onionsmall, finely chopped
- 14 oz ripe tomatoesabout 3, grated, skins discarded
- 1 tsp tomato paste (optional)
- ¼ tsp ground turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 4 eggslarge
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 2 tbsp vegetable oil in a 22 cm frying pan over a medium heat and cook ½ onion, stirring, until soft and light golden.
4 minStep 2: Stir in ¼ tsp ground turmeric and 1 tsp tomato paste for 30 seconds, then add 14 oz ripe tomatoes, ½ tsp salt and ¼ tsp black pepper.
1 minStep 3: Cook, stirring now and then, until the juices have evaporated, the sauce is thick and jammy and the oil sizzles again around the edge.
7 minStep 4: Crack 4 eggs straight into the pan. Leave for 30 seconds, then stir gently with a spatula, breaking the yolks and folding them through the tomato.
1 minStep 5: Cook, folding now and then, until the eggs have just set into soft streaks with no runny egg left. Serve from the pan with flatbread (gluten-free if needed).
2 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 13 g
- Carbs
- 9 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does omelet-e gojeh farangi take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdiSago with peanuts and potato
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Doi chiraFlattened rice with curd
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
Bangladeshi
BsissaRoasted barley flour with olive oil
A tin of bsissa sits in many Tunisian kitchen cupboards, from Tunis flats to farmhouses in the south: a finely ground flour of roasted barley, roasted chickpeas and spices such as coriander, fennel and aniseed. In the morning a few spoonfuls are worked with olive oil and something sweet into a nutty, crumbly paste, or stirred with water into a thick drink, and it keeps you going until lunch. Travellers and pilgrims once carried it for the road. Roasting your own flour takes 15 minutes and makes a jar that lasts weeks. Sugar and dates keep it vegan; some families use honey. Chef's tip: roast the flours separately over a low heat and stir constantly; the moment they smell like toasted biscuits and turn light tan, tip them out of the pan.
Tunisian