Omelet Gojeh Farangi — Persian Tomato Eggs

Ingredients

• 4 Eggs
• 4 ripe Tomatoes, chopped
• 1 small onion, diced
• ½ tsp turmeric
• 2 tbsp butter or oil
• Pinch of sugar
• Salt and black pepper
• Barbari or other flatbread, for serving

Method

1. Soften the onion in the butter over medium until translucent, 5 minutes, then add the turmeric and stir for 20 seconds so it blooms without scorching.
2. Add the Tomatoes, the pinch of sugar, and a good pinch of salt. Cook 6–8 minutes until the liquid has boiled off and the mixture is thick and darkened at the edges.
3. Break the Eggs straight into the pan. For the classic version, leave the yolks whole and cook 4 minutes covered; for the everyday version, stir them through in loose curds for 2 minutes.
4. Pull the pan while the eggs still look a shade underdone — carryover heat finishes them. Grind pepper over and serve with torn bread, hot tea, and something salty like feta on the side.