Cooking With Ayeh

menu icon
go to homepage
  • Recipes
  • Easy Dinners
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Easy Dinners
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Persian

    Persian Omelette

    BY Ayeh Manfre · UPDATED: Mar 8, 25 · PUBLISHED: Oct 26, 23 · 18 Comments

    JUMP TO RECIPE

    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!

    Persian Omelette in a pan with bread on the side

    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
    • Ingredients to make Persian Omelette
    • How to Make Persian Omelette
    • Tips and Tricks
    • Storage and Freezing
    • More Egg Recipes
    • More Persian Recipes
    • Recipe
    • Comments

    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.

    Steps on how to make a Persian Omelette
    1. In a frying pan, saute onion until translucent
    2. Add turmeric and fry for 5 minutes
    3. Add tomatoes, season with a pinch of salt and pepper and fry together until tomatoes are cooked
    4. 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
    Egg being poached with a knife

    Tips and Tricks

    1. 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
    2. Ripe tomatoes work best. If you don't have fresh ripe tomatoes, you can also make this with canned tomatoes or tomato puree
    3. 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.

    Persian Omelette served on a piece of toast

    More Egg Recipes

    • Cilbir Turkish Eggs
    • Eggs in Purgatory
    • Crispy Feta Fried Eggs
    • Pesto Eggs
    • Mediterranean Frittata
    • Breakfast Bagel

    More Persian Recipes

    • Kashke Bademjan (Persian Eggplant Dip)
    • Shirazi Salad
    • Persian Ice Cream
    • Barbari Bread (Persian Flatbread)
    • Khoresh Bademjan (Eggplant Stew)
    • Salad Olivieh
    • Persian Rice with Crispy Tahdig
    • Sabzi Polo (Persian Herb Rice)
    • Makaroni (Persian Spaghetti)
    • Mirza Ghasemi (Smoky Eggplant Tomato Dip)

    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 in a pan with bread on the side

    Persian Omelette (Mum's Recipe)

    5 from 10 votes
    This Persian Omelette is a breakfast delight. It combines eggs, tomatoes, and onions sautéed with turmeric for a unique and delicious flavor.
    Author: Ayeh Manfre
    Course: Breakfast
    Cuisine: Persian
    Servings: 2
    Calories: 279kcal
    Print
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins

    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 🙂
    ⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

    Nutrition

    Calories: 279kcal | Carbohydrates: 14g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 137mg | Potassium: 677mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2013IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 3mg
    Keywords: breakfast, eggs, omelette

    More Persian

    • Mushroom barley soup in a bowl with a soup
      Mushroom Barley Soup
    • Kuku Sabzi Persian Herb Frittata stacked
      Kuku Sabzi - Persian Herb Frittata
    • Adas polo with tahdig and caramelised onions and dried fruits
      Adas Polo - Persian Lentil Rice
    • Zereshk Polo served with barberries, almonds and pistachios
      Zereshk Polo - Persian Barberry Rice

    Comments

      5 from 10 votes (2 ratings without comment)

      Leave a Comment & Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. jas says

      May 05, 2021 at 8:44 pm

      5 stars
      Love turmeric and this is one def is one of my favourite recipes! easy to make and so yummy

      Reply
      • Ayeh says

        May 06, 2021 at 12:31 pm

        Me too! Its so good for you too xxx

        Reply
    2. Arulmathi says

      May 09, 2021 at 10:48 pm

      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 ♥️

      Reply
      • Ayeh says

        May 10, 2021 at 9:02 pm

        Perfect timing for your Mama 🙂 Will do sweety thank you so much xxx

        Reply
    3. Neagheen says

      November 21, 2022 at 7:12 am

      5 stars
      This was a delicious recipe!

      Reply
      • Ayeh Manfre says

        November 26, 2022 at 11:05 pm

        This is one of my favs too 🙂

        Reply
    4. Susie says

      February 27, 2023 at 9:12 am

      5 stars
      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!

      Reply
      • Ayeh Manfre says

        February 28, 2023 at 12:34 am

        Oh yum naan would have been great with this! So happy you loved it Susie, its a regular dish in my home xxx

        Reply
    5. Marsha Andrews says

      September 15, 2024 at 11:12 pm

      5 stars
      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.

      Reply
      • Ayeh Manfre says

        September 17, 2024 at 10:03 pm

        Oh amazing to hear! So happy your daughter also loved it 🙂

        Reply
    6. Karz says

      December 06, 2024 at 12:40 am

      5 stars
      Absolutely love this recipe, thank you for sharing ❤ lost count of the times I've made it

      Reply
      • Ayeh Manfre says

        December 06, 2024 at 8:24 pm

        Oh yay! So happy you love it so much too 🙂

        Reply
    7. S. Kim says

      February 02, 2025 at 2:53 am

      5 stars
      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.

      Reply
      • Ayeh Manfre says

        February 03, 2025 at 9:37 pm

        So happy you tried it and loved it! Frying the turmeric down is the key to making it taste perfect and not too strong 🙂

        Reply
    8. afra says

      February 04, 2025 at 1:49 am

      5 stars
      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!!!

      Reply
      • Ayeh Manfre says

        February 04, 2025 at 7:27 pm

        Oh yum love that! You are so very welcome 🙂

        Reply
    9. Rob says

      March 26, 2025 at 5:18 am

      5 stars
      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?

      Reply
      • Ayeh Manfre says

        March 28, 2025 at 8:45 pm

        So happy to hear! It has many names but we call it omelette gorjefarangi - tomato omelette 🙂

        Reply
    Ayeh about me picture

    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

    About Me →

    Popular

    • Rice paper dumplings topped with shallots and sesame seeds
      Rice Paper Dumplings

    • Fried Oyster Mushrooms Vegan Fried Chicken with piece cut open and dipping sauces
      Fried Oyster Mushrooms (Vegan Fried Chicken)

    • Easy no knead focaccia topped with rosemary and salt on an oven tray
      No Knead Focaccia

    • Kani Salad in a bowl topped with avocado, sesame seeds and panko bread crumbs
      Kani Salad

    Footer


    • Contact
    • Privacy
    • Terms

    Copyright © 2025 Cooking With Ayeh

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.