Omelet-e Gojeh Farangi ba Gharch (املت گوجه‌فرنگی و قارچ)

• 600 gTomatoes, ripe (grated or finely chopped) (about 4 medium; grate on the coarse side for a saucier omelet)
• 250 gMushrooms, cremini or white (sliced 5 mm) (wipe clean; do not soak in water)
• 120 gBell pepper, green or red (thinly sliced) (about 1 small; remove seeds and membranes)
• 60 gFried onion (piaz dagh), crispy (store-bought or homemade; measure after frying)
• 12 gGarlic, minced (about 3 large cloves)
• 30 gVegetable oil (2 tbsp; plus a little to grease pan if needed)
• 6 gSalt (1 tsp, divided; adjust to tomato sweetness)
• 1 gBlack pepper, freshly ground (1/2 tsp)
• 6 eachEggs, large (room temperature for even setting)
• 20 gFresh parsley, finely chopped (about 1/2 cup loosely packed)

Instructions

1. 1

   Heat a 28–30 cm nonstick skillet over medium-high for 2 minutes. Add 30 g vegetable oil and let it shimmer for 30 seconds. Add 250 g sliced mushrooms in a single layer and sauté 6–8 minutes, stirring occasionally, until their liquid evaporates and edges turn golden.

2. 2

   Reduce heat to medium. Add 120 g sliced bell pepper and cook 3 minutes until slightly softened but still bright. Stir in 60 g fried onion and 12 g minced garlic; cook 45–60 seconds just until fragrant, keeping the garlic from browning to avoid bitterness.

3. 3

   Add 600 g grated tomatoes, 4 g of the salt (about 2/3 tsp), and all 1 g black pepper. Stir well, then bring to a steady simmer. Cook uncovered 10–12 minutes, stirring every 2 minutes, until the sauce is thick, glossy, and no watery liquid pools at the edges.

4. 4

   Taste the tomato-mushroom base and add the remaining 2 g salt if needed. With a spoon, make 6 shallow wells across the surface. Crack 6 eggs into the wells, spacing them evenly. Cover with a lid and cook on low 6–8 minutes until whites set and yolks are jammy.

5. 5

   For firmer yolks, keep covered 2–3 minutes longer; for runnier yolks, remove at 6 minutes. Turn off heat and rest, covered, 2 minutes so the eggs finish gently from residual heat. Sprinkle 20 g chopped parsley over the top and serve immediately, scooping sauce and egg together.