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Authentic Persian Omelette made with fresh tomatoes, eggs, and turmeric.

Persian Omelette (Iranian Tomato and Egg Recipe)

A traditional Persian omelette made with ripe tomatoes, eggs, onions, and turmeric. This easy Iranian breakfast is flavorful, comforting, and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Persian
Calories: 245
Ingredients Method

Ingredients
  

  • 4 medium ripe tomatoes grated or finely chopped
  • 4 large eggs
  • 1 medium onion finely chopped
  • 2 tablespoons butter or olive oil
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper

Method
 

  1. Step 1: Heat the butter or olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes until soft and lightly golden.
  2. Step 2: Stir in the ground turmeric and cook for 30 seconds until fragrant.
  3. Step 3: Add the grated tomatoes, salt, and black pepper. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until the tomatoes have reduced and most of the liquid has evaporated.
  4. Step 4: Crack the eggs directly over the tomato mixture. Leave them whole for a traditional presentation, or gently stir them into the tomatoes for a scrambled-style omelette.
  5. Step 5: Cover the skillet and cook for 3-5 minutes, or until the eggs are cooked to your preferred doneness.
  6. Step 6: Remove from the heat and serve immediately with warm Persian bread, fresh herbs, feta cheese, or sliced cucumbers.