Omelet Gojeh Farangi ba Panir (املت گوجه فرنگی با پنیر) — Persian Tomato and Feta Omelette

• 450 gRipe tomatoes (about 3 medium; grated or finely chopped)
• 2 tbspExtra virgin olive oil (plus 1 tsp if pan is very dry)
• 0.75 tspSea salt (divided)
• 0.5 tspBlack pepper (freshly ground, divided)
• 4 eggLarge eggs (room temperature if possible)
• 80 gFeta cheese (crumbled)
• 15 gFresh parsley (finely chopped (about 1/2 cup loosely packed))

Instructions

1. 1

   Prepare the tomatoes: grate them on the large holes of a box grater into a bowl (discard skins), or finely chop. Heat a 24 cm (10-inch) nonstick or well-seasoned skillet over medium heat for 1 minute, then add the olive oil and swirl to coat.

2. 2

   Add the tomatoes, 1/2 tsp of the salt, and 1/4 tsp of the black pepper. Cook 10–12 minutes over medium to medium-low heat, stirring every 1–2 minutes, until the mixture turns thick and jammy and the oil begins to separate slightly at the edges.

3. 3

   Reduce heat to low. Make 4 small wells in the tomato base with a spoon. Crack one egg into each well. Sprinkle the remaining 1/4 tsp salt and remaining 1/4 tsp black pepper over the eggs. Cover with a lid and cook 4–6 minutes, until whites are set.

4. 4

   For softer yolks, stop when yolks still wobble; for firmer yolks, cook 1–2 minutes longer on low. Scatter the crumbled feta over the surface, cover again, and cook 1 minute just to warm the cheese without fully melting it into the sauce.

5. 5

   Turn off the heat and rest, covered, for 1 minute to finish gently from residual heat. Sprinkle with chopped parsley. Serve straight from the skillet with warm flatbread, scooping tomato, egg, and feta together for the best balance of jammy sauce and silky eggs.