Omelet ba Gojeh

This Persian tomato omelet is soft, fragrant, and richly savory despite its simple pantry ingredients. Sweet cooked tomatoes, buttery onions, earthy turmeric, and saffron-scented eggs come together in a quick skillet dish that is comforting and deeply satisfying.

Nutrition · per serving

225kcal

13gProtein

9gCarbs

16gFat

2gFiber

2 servings

Ingredients

11 items

Tomato and onion base

butter20 g

onion, finely diced100 g

tomatoes, grated or finely chopped300 g

ground turmeric1 tsp

fine salt1/2 tsp

black pepper1/4 tsp

Egg and saffron mixture

large eggs4

saffron threads, finely crushed1 pinch

hot water1 tbsp

fine salt1/4 tsp

To finish

black pepper1 pinch

Tips

•Use ripe, flavorful tomatoes; because the ingredient list is short, their taste defines the dish.
•Grating the tomatoes helps them break down faster and creates the classic soft, saucy texture.
•If you prefer distinct curds rather than a unified omelet, stir the eggs a little more as they set.
•A tiny pinch of saffron is enough here; it should perfume the eggs, not overpower the tomatoes.

Steps

1
Crush the saffron threads and steep them in the hot water. Finely dice the onion and grate or finely chop the tomatoes so they cook down quickly; this keeps the dish within the short cooking time.
1 pinch saffron threads, finely crushed1 tbsp hot water100 g onion, finely diced300 g tomatoes, grated or finely chopped
2
In a medium frying pan over medium heat, melt the butter. Add the onion and cook for 2 to 3 minutes, stirring, until softened but not deeply browned. Stir in the turmeric and cook for 20 seconds to bloom its aroma without letting it scorch.
20 g butter100 g onion, finely diced1 tsp ground turmeric
3
Add the tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the tomatoes lose their raw smell and the mixture thickens into a saucy base with little excess liquid.
300 g tomatoes, grated or finely chopped1/2 tsp fine salt1/4 tsp black pepper
4
While the tomatoes cook, crack the eggs into a bowl. Add the saffron water and 1/4 tsp salt, then beat just until the yolks and whites are combined; overbeating can make the texture less tender.
4 large eggs1 pinch saffron threads, finely crushed1 tbsp hot water1/4 tsp fine salt
5
Reduce the heat to low. Pour the egg mixture over the tomato base and gently stir 2 or 3 times to marble the eggs through the tomatoes. Cook for 2 to 3 minutes, moving the set edges inward, until the eggs are softly set but still moist. For a firmer omelet, cover the pan for the last 30 to 60 seconds.
4 large eggs1 pinch saffron threads, finely crushed1 tbsp hot water1/4 tsp fine salt
6
Take the pan off the heat and let the omelet sit for 1 minute; carryover heat will finish the center gently. Sprinkle with a final pinch of black pepper and serve immediately, ideally with flatbread or toasted bread.
1 pinch black pepper

Origin & History

Omelet ba Gojeh is a beloved home-style Persian egg dish built on tomatoes, onions, and warm spices. It is closely related to other tomato-and-egg breakfasts of the region, but the use of turmeric and sometimes saffron gives it a distinctly Iranian character. It is commonly served as a quick meal for breakfast, lunch, or a light dinner.

persian omelet egg tomato vegetarian quick skillet

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Steps

Crush the saffron threads and steep them in the hot water. Finely dice the onion and grate or finely chop the tomatoes so they cook down quickly; this keeps the dish within the short cooking time.

1 pinch saffron threads, finely crushed1 tbsp hot water100 g onion, finely diced300 g tomatoes, grated or finely chopped

In a medium frying pan over medium heat, melt the butter. Add the onion and cook for 2 to 3 minutes, stirring, until softened but not deeply browned. Stir in the turmeric and cook for 20 seconds to bloom its aroma without letting it scorch.

20 g butter100 g onion, finely diced1 tsp ground turmeric

Add the tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Cook over medium-high heat for 4 to 5 minutes, stirring occasionally, until the tomatoes lose their raw smell and the mixture thickens into a saucy base with little excess liquid.

300 g tomatoes, grated or finely chopped1/2 tsp fine salt1/4 tsp black pepper

While the tomatoes cook, crack the eggs into a bowl. Add the saffron water and 1/4 tsp salt, then beat just until the yolks and whites are combined; overbeating can make the texture less tender.

4 large eggs1 pinch saffron threads, finely crushed1 tbsp hot water1/4 tsp fine salt

Reduce the heat to low. Pour the egg mixture over the tomato base and gently stir 2 or 3 times to marble the eggs through the tomatoes. Cook for 2 to 3 minutes, moving the set edges inward, until the eggs are softly set but still moist. For a firmer omelet, cover the pan for the last 30 to 60 seconds.

4 large eggs1 pinch saffron threads, finely crushed1 tbsp hot water1/4 tsp fine salt

Take the pan off the heat and let the omelet sit for 1 minute; carryover heat will finish the center gently. Sprinkle with a final pinch of black pepper and serve immediately, ideally with flatbread or toasted bread.

1 pinch black pepper

Origin & History