1. Add the oil to a frying pan and place over medium-high heat.
2. Add onions and cook until golden
3. Add garlic, all the spices, and herbs
4. Add tomato paste & cook for a few minutes.
5. Add the diced tomatoes and stir. Once the mixture starts to bubble, reduce heat to low-medium to allow it to simmer until the liquid has evaporated.
6. Add 4 of the eggs to the tomato mixture and scramble it in with the mixture.
7. Make some holes evenly distributed in the tomato mixture. Crack the remaining eggs into the holes. (Option- you just scramble all eggs in)
8. Cover the pan and cook over medium-low heat and cook depending on how runny or cooked you prefer the eggs.
9. Season the eggs with a pinch of salt and pepper and sprinkle some chopped fresh coriander leaves and serve with flatbreads, You can garnish with some Persian pickled cucumbers and/or fresh herbs.

Fun Facts

• Eggs made in tomato sauce is a dish that is enjoyed in other cultures – Menemen in Turkey and Shakshuka in North Africa resemble the Iranian omelet in the way that eggs are cooked in a tomato sauce with the subtle differences in how they are cooked with the addition of other ingredients.
• It seems that the first Omelet that came about was Kookoo Sabzi, another traditional Persian omelet. It’s hard to work out when this dish first appeared, but it seems to be the first known omelet.