Persian Tomato & Mushroom Omelette (املت گوجه فرنگی) — Rustic Iranian breakfast omelet with tomatoes and mushrooms

• 400 gRipe tomatoes, grated (About 3 medium tomatoes; grate on the large holes and discard skins)
• 200 gButton mushrooms, thinly sliced
• 80 gGreen bell pepper, thinly sliced (About 1/2 medium pepper)
• 20 gFried onion (crispy fried onions) (Store-bought or homemade)
• 6 gGarlic, finely grated (About 2 cloves)
• 30 mlVegetable oil (2 tbsp)
• 4Eggs
• 12 gFresh parsley, finely chopped (About 1/4 cup packed)
• 4 gFine salt (About 3/4 tsp)
• 1 gBlack pepper, freshly ground (About 1/2 tsp)

Instructions

1. 1

   Set a 24–26 cm nonstick skillet over medium heat and add the vegetable oil. When the oil shimmers, add the sliced mushrooms and cook for 5–6 minutes, stirring often, until their moisture evaporates and the edges begin to brown.

2. 2

   Add the bell pepper and cook for 3 minutes, stirring to soften it without losing all its bite. Stir in the fried onion and grated garlic and cook for 30–45 seconds, just until the garlic turns fragrant and loses its raw smell.

3. 3

   Pour in the grated tomatoes, then add the salt and black pepper and stir well to combine with the vegetables. Reduce to medium-low and simmer for 8–10 minutes, stirring every minute or two, until the tomatoes thicken into a glossy, jammy sauce and the oil begins to separate slightly around the edges.

4. 4

   With a spoon, make 4 shallow wells in the tomato mixture so the eggs can settle. Crack one egg into each well, then cover the pan with a lid and cook on low for 4–6 minutes until the whites are set and the yolks are still slightly soft.

5. 5

   Sprinkle the chopped parsley over the top and cover for 30 seconds to wilt it lightly and perfume the omelet. Turn off the heat and let the pan rest for 1 minute, then serve directly from the skillet so the eggs stay tender and the tomato base remains rich.