Go Back
–+ servings
A close-up photograph of a Persian-Omelette in a white ceramic dish. Four perfectly cooked eggs with bright yellow yolks are nestled in a vibrant red tomato sauce. The sauce is rich with diced tomatoes and red bell peppers, garnished with finely chopped fresh green herbs scattered across the surface. The eggs are surrounded by melted white egg whites that have mixed with the tomato sauce, creating a creamy orange-red mixture, with a gentle steam rising from the dish.

Persian Omelette

No ratings yet
This Persian omelette is a rich, savory dish made with eggs, tomatoes, onions, and spices. It’s quick, hearty, and full of flavor, perfect for any meal of the day.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs whisked
  • 2 medium tomatoes chopped
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon salt to taste
  • ¼ teaspoon black pepper to taste
  • fresh herbs for garnish

Equipment

  • Pan For cooking the omelette
  • Spatula For stirring the eggs

Method
 

  1. Heat olive oil in a large pan over medium heat. Add chopped onions and sauté until they are soft and golden.
  2. Add chopped tomatoes, garlic, turmeric, cumin, paprika, salt, and pepper. Stir and cook for about 5-7 minutes, allowing the tomatoes to soften.
  3. Crack the eggs into the pan, gently stirring them into the tomato mixture. Cook until the eggs are set but still soft.
  4. Garnish with fresh herbs such as parsley or cilantro. Serve immediately with crusty bread or a side of your choice.

Notes

  • For extra flavor, top with feta cheese or olives.
  • Try adding spinach or bell peppers for added texture.
  • Serve with a side of pickled vegetables for a tangy contrast.

Tried this recipe?

Let us know how it was!