Tokhme Morgh Gojeh (Omlet) Recipe (with Video)

1. Dice Roma tomatoes into 1-cm pieces.
2. Add a generous amount of olive oil over medium heat and add your tomatoes.
3. Cook for a few minutes then add tomato paste, salt, and pepper.
4. Continue to cook until most of the water is evaporated and the sauce is nice and thick.
5. Crack your eggs into the tomatoes.
6. Season with salt again.
7. Carefully separate the whites from the yolks in the pan and stir them together with the tomatoes to get them nicely mixed together.
8. When the whites are 75% of the way cooked, break the yolks and spread them out a bit.
9. Turn the heat to medium low and continue to cook until the whites are fully cooked and the yolks aren’t runny but slightly solidified and jammy.
10. Serve with bread (preferably sangak or noon barbari, but pita or even bagels work too), and optionally some raw onion, radishes, and tarragon on the side.