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 Breakfast Recipes
- Crispy Feta Fried Eggs
- Pesto Eggs
- Overnight Oats
- Healthy Homemade Granola
- Vegetable Fritters
- Overnight Weetabix
- Custard Yogurt Toast
More Persian Recipes
- Kashke Bademjan (Persian Eggplant Dip)
- Shirazi Salad
- Persian Ice Cream
- Barbari Bread (Persian Flatbread)
- Khoresh Bademjan (Eggplant Stew)
- Persian Rice with Crispy Tahdig
- Sabzi Polo (Persian Herb Rice)
- Makaroni (Persian Spaghetti)
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
Persian Omelette (Mum's Recipe)
- 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
- 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 🙂