Persian-Style Tomato Omelet (Omlet-e Gojeh)
"Experience the soul of a Tehran morning with this vibrant, velvety pan of sun-ripened tomatoes and aromatic spices."
Instructions
Heat a shallow pan over medium heat and add a small amount of oil. Sauté the chopped onion until soft and lightly golden, then sprinkle in a pinch of turmeric and stir briefly to bloom its aroma.
Add the chopped or grated tomatoes to the pan. Cover and cook for several minutes until the tomatoes soften, release their juices, and begin to break down.
Uncover the pan and stir in the tomato paste, salt, pepper, and mixed spices. Cook, stirring occasionally, until the mixture thickens and becomes rich and cohesive.
In a bowl, lightly beat the eggs. Reduce the heat to low and pour the eggs evenly over the tomato mixture.
Gently stir and fold just until the eggs are softly set and slightly creamy. Remove from the heat immediately and serve hot.