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Persian Tomato and Egg Skillet (Omlet-e Gojeh Farangi)

This savory Persian tomato and egg skillet, known as Omlet-e Gojeh Farangi, is a comforting dish rooted in Iranian home cooking. Its simplicity belies a deep richness of flavor—sweet caramelized onions meld with turmeric and tomatoes to form a luscious, fragrant base. Whole or stirred eggs are gently poached in this vibrant sauce, delivering a soft and satisfying texture. Often served with warm flatbreads or Persian-style steamed rice, it's traditionally enjoyed for breakfast but is equally welcome as a light lunch or side dish. With minimal ingredients and bold flavor, this dish encapsulates the essence of Persian culinary warmth and tradition.

Breakfast | Light Lunch | Side | Persian | Flexitarian | Halal | Kosher | Nut-Free | Pescatarian | Shellfish-Free | Soy-Free | Vegetarian | Shakshuka | Frying Pan | Egg | Garlic | Onion | Tomato | Poaching | Sautéing | Simmering | Stirring | Whisking | Comfort Food | Under 30 Minutes
Time to complete

Prep

10min

Cook

20min

Wait

0 minutes

Total

30min

Ingredients (Serves 3–4)

Ingredients

  • 6 tablespoons (90 ml) olive oil or unsalted butter, divided
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon (1 g) ground turmeric
  • 1 tablespoon (15 g) tomato paste
  • 4 large ripe tomatoes (about 600 g), diced
  • 4 to 6 large eggs
  • 1/2 teaspoon (3 g) salt, plus more to taste
  • 1/2 teaspoon (1 g) freshly ground black pepper

For Serving/Garnishing

  • Warm flatbreads or Persian steamed rice
Nutrition Information (per 100g)
  • Calories: 132
  • Fat: 9.5
  • Protein: 5.2
  • Carbohydrates: 6.4
  • Fiber: 1.2
Directions

Prepare the Tomato Base

  • 1. Heat 3 tablespoons (45 ml) of olive oil or butter in a large skillet over medium heat. Add sliced onions and sauté for 10 minutes until soft and golden.
  • 2. Stir in the garlic and ground turmeric; sauté for 1–2 minutes until aromatic.
  • 3. Add tomato paste and cook for 2 minutes, allowing it to deepen in color. Incorporate the diced tomatoes, season with salt and pepper, and sauté for 5–7 minutes until softened and slightly jammy.

Cook the Eggs

  • 4. Create small wells in the tomato mixture and crack in the eggs. For a uniform texture, lightly whisk and stir the eggs into the sauce instead.
  • 5. Sprinkle additional salt and pepper over the eggs. Cover and cook over medium-low heat for 5–7 minutes, or until the eggs are set to your liking.

To Serve

  • 6. Serve immediately with warm flatbreads or Persian steamed rice, allowing the bread or rice to soak up the savory tomato juices.
Cookix's Secrets

Aromatics

  • Sautéing the garlic with onions instead of after can mellow its flavor if you prefer a subtler taste.

Egg Texture

  • For runnier yolks, reduce cooking time by 2 minutes and avoid stirring the eggs into the sauce.

Herbaceous Finish

  • Garnish with fresh parsley, cilantro, or dill for a burst of freshness before serving.

Protein Boost

  • Stir in crumbled feta or cooked chickpeas during the final minutes of cooking.

Spicy Twist

  • Add a pinch of chili flakes or a chopped green chili with the garlic for added heat.

Tomato Choice

  • Use ripe summer tomatoes for optimal flavor. If unavailable, canned diced tomatoes (drained) can be a substitute.

Vegan Adaptation

  • Replace eggs with firm tofu or a chickpea flour scramble for a plant-based version.