This Persian Omelette is still one of my favorite recipes since childhood! It’s a tomato omelette similar to Shakshuka, and comes together within 15 minutes. Perfect for breakfast, lunch or even a quick dinner!
This is a cherished recipe that holds a special place in my heart as this Persian tomato omelette was passed down from my mama. I now make this dish a few times a month and it's a family favourite in my house. In Farsi it's called "Omelette Irani".
The eggs are cooked on a base of sauteed onions and tomatoes that have been seasoned with turmeric to create a delicious sauce. The turmeric is the star as it has a unique and delicious flavor. Serve with crusty bread or even better with Persian Flatbread Noon Barbari….YUM!
What I love about this Persian Omelette is that you can eat it any time of the day. It’s great for a weekend brekkie or brunch but it also works so well as a quick weeknight dinner! I’ve made it many nights when I'm not up to cooking dinner and it always hits the spot.
Whilst this recipe is Persian inspired, across Iran and the Middle East you will find different variations of this tomato omelette. In fact, Iranians in the same city will make it a little different from the next so there really aren't any rules. You can either serve this Iranian omelette with gooey runny egg yolks or fully cook the eggs to your liking.
Table of Contents
Why you'll love this recipe
- Quick and Easy. With 5 simple ingredients and a handful of steps, this recipe is perfect for busy mornings or lazy brunches
- Family Favorite Tradition. This cherished recipe is passed down from my mama and now graces my kitchen regularly. It will be family favorite that brings everyone together at the table
- Nutrient Goodness. Packed with protein from organic eggs, turmeric and medley of vegetables, this omelette is a wholesome, nutritious start to your day
Ingredients to make Persian Omelette
- Eggs is the heart of this dish and binds all the flavors together. I always use free range organic eggs. You can either serve with gooey runny egg yolks or fully cook them to your liking
- Turmeric is the golden spice that not only adds the warm color but infuses the omelette with a subtle earthy flavor. Its full of nutrients and antioxidants and also high in anti-inflammatory effects. Ensure to cook with a touch of black pepper
- Onion helps form the flavor base, adding depth and savory notes. It's generally not cooked with garlic but you can of course add garlic if you like
- Tomatoes need to be ripe for this recipe as they provide a juicy sweetness, contributing to both flavor and moisture to the omelette. I typically use Roma tomatoes however if you don't have fresh tomatoes, canned tomatoes can also be used
- Olive Oil is used for sautéing the onions with the turmeric. I always use extra virgin olive oil but you can also use butter if you prefer
- Garnish with a sprinkle of fresh herbs on top. I like to use parsley, but cilantro and basil will also work
How to Make Persian Omelette
Make this delicious Persian omelet in no time for an easy family breakfast. Here are my simple steps below.
- In a frying pan, saute onion until translucent
- Add turmeric and fry for 5 minutes
- Add tomatoes, season with a pinch of salt and pepper and fry together until tomatoes are cooked
- Crack eggs in the pan, keeping yolks intact, season then place the lid on. After 3-4 minutes check to see if eggs are cooked to your liking
Tips and Tricks
- Sauté the turmeric with the onions for 5 minutes. By doing so, it will cook the spice down and remove the bitterness. Turmeric powder has a strong taste, so if cooking with turmeric for the first time, I recommend starting with a smaller dosage
- Ripe tomatoes work best. If you don't have fresh ripe tomatoes, you can also make this with canned tomatoes or tomato puree
- If you like eggs cooked all the way through, poach the egg then place the lid on so it cooks through
Storage and Freezing
This recipe is best served warm but you can store any leftovers in an airtight container in the refrigerator for up to 2 - 3 days.
I wouldn't recommend freezing this dish.
More Egg Recipes
More Persian Recipes
- Kashke Bademjan (Persian Eggplant Dip)
- Shirazi Salad
- Barbari Bread (Persian Flatbread)
- Salad Olivieh
- Persian Rice with Crispy Tahdig
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Persian Omelette photo on Instagram so I can share the love
Recipe
Persian Omelette (Mum's Recipe)
Ingredients
- 4 eggs
- 3 ripe tomatoes chopped into cubes
- 1 brown onion diced
- 1 ½ teaspoons ground turmeric
- 1 ½ tablespoons extra virgin olive oil
- Sea salt and black pepper
Instructions
- Fry onion in 1 tablespoon of the olive oil in a large pan on medium heat
- Once onions have become translucent, add turmeric and fry for a few minutes to release aromas. At this point, you will need to add the remaining olive oil so the onions don't burn.
- Add tomatoes, season with salt and black pepper and fry together until tomatoes are fully cooked
- Gently crack all eggs in the pan, keeping yolks intact. Season with salt and pepper and place the lid on
- After 3-4 minutes check to see if eggs are cooked to your liking (I personally like the yolk kept runny). If you see uncooked egg whites, use your spatula and poke holes to speed up the cooking process.Serve with some crusty bread or Persian flatbread and enjoy 🙂
jas says
Love turmeric and this is one def is one of my favourite recipes! easy to make and so yummy
Ayeh says
Me too! Its so good for you too xxx
Arulmathi says
Hey Ayeh! Tried out this recipe and made it for Mommy on Mother’s Day! It turned out great! I even added some chili flakes with the onions! Thank you for your recipes! Keep em’ coming ♥️
Ayeh says
Perfect timing for your Mama 🙂 Will do sweety thank you so much xxx
Neagheen says
This was a delicious recipe!
Ayeh Manfre says
This is one of my favs too 🙂
Susie says
This recipe is very little effort for big flavors. This was my first time cooling with Tumeric and only a few ingredients so I didn't know what to expect. We all loved it. I oven toasted naan since I didn't have crusty bread. Perfect! Thank you!
Ayeh Manfre says
Oh yum naan would have been great with this! So happy you loved it Susie, its a regular dish in my home xxx
Marsha Andrews says
I made this for the first time today. My daughter loved it. My kids are picky eaters. It's a new staple for my family. It might not be Spanish dish but definitely see the influence in the spices. I enjoy this Persian recipe.
Ayeh Manfre says
Oh amazing to hear! So happy your daughter also loved it 🙂
Karz says
Absolutely love this recipe, thank you for sharing ❤ lost count of the times I've made it
Ayeh Manfre says
Oh yay! So happy you love it so much too 🙂
S. Kim says
Pleasantly surprised! I usually think turmeric is too strong, but the strong flavors of the pepper, turmeric, and salt blended together quite nicely. I cooked a little bacon before the onion to get a little oil instead of heating up my olive oil. I think it went well.
Ayeh Manfre says
So happy you tried it and loved it! Frying the turmeric down is the key to making it taste perfect and not too strong 🙂
afra says
Lovely! I have used this basic recipe to try al sorts of variations (Gochujang, Kimchi and Silk Tofu as well as Harissa, Rose water) Fabulous recipe that inspired me to try a lot of new options. Thank you!!!
Ayeh Manfre says
Oh yum love that! You are so very welcome 🙂
Rob says
Thanks for the recipe. It was delicious! I read earlier in this page that you call it an Iranian omelette but I remember coming across this dish before and recall its name being simply “egg tomato” ( or “tomato egg”?).
Am I remembering incorrectly? What’s the name in Farsi?
Ayeh Manfre says
So happy to hear! It has many names but we call it omelette gorjefarangi - tomato omelette 🙂