Persian Tomato and Turmeric Omelette Recipe

Introduction

This Persian Omelette is a flavorful and simple dish featuring ripe tomatoes, fragrant turmeric, and tender eggs. Perfect for breakfast or a light meal, it combines aromatic spices with fresh ingredients for a comforting experience.

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, to taste

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large pan over medium heat and fry the diced onion until translucent.
2. Step 2: Add the ground turmeric to the onions and fry for a few minutes to release its aroma, then add the remaining olive oil to prevent burning.
3. Step 3: Stir in the chopped tomatoes, season with salt and black pepper, and cook until the tomatoes are fully softened.
4. Step 4: Gently crack all eggs into the pan, keeping the yolks intact. Season with salt and pepper, then cover the pan with a lid.
5. Step 5: Cook for 3-4 minutes or until the eggs are done to your liking. If egg whites remain uncooked, carefully poke holes with a spatula to help them cook faster.
6. Step 6: Serve warm with crusty bread or Persian flatbread and enjoy.

Tips & Variations

• For extra flavor, add chopped fresh herbs like parsley or cilantro just before serving.
• You can substitute turmeric with a pinch of saffron diluted in warm water for a more authentic Persian taste.
• Use a non-stick pan to ensure the eggs cook evenly without sticking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the eggs. This dish is best enjoyed fresh but can be warmed carefully for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of tomatoes for this recipe?

Yes, you can use any ripe tomatoes you have available. Plum or Roma tomatoes work well because they have fewer seeds and less juice, which helps the omelette hold together better.

Is it possible to make this dish vegan?

This recipe relies on eggs for its main texture and flavor, so a vegan version would require a substitute such as tofu scramble or chickpea flour batter to mimic the texture of eggs.

Persian Tomato and Turmeric Omelette Recipe

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★★★★★

4.4 from 160 reviews

This Persian Omelette recipe offers a vibrant and aromatic twist on the classic breakfast dish. Combining the earthy flavors of turmeric with fresh tomatoes and onions, the omelette is cooked gently to preserve the runny yolks, making a perfectly balanced and nutritious meal served with crusty bread or Persian flatbread.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Persian
• Diet: Gluten Free

Ingredients

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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, to taste
• Black pepper, to taste

Instructions

1. Prepare the onions: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced brown onion and fry until they have become translucent, stirring occasionally to prevent burning.
2. Add turmeric and continue frying: Sprinkle the ground turmeric over the onions and fry for a few minutes until the spices release their aroma. At this stage, add the remaining ½ tablespoon of olive oil to ensure the onions do not burn.
3. Cook the tomatoes: Add the chopped tomatoes to the pan. Season with sea salt and black pepper. Continue frying the mixture until the tomatoes are fully cooked and softened, blending the flavors well.
4. Add eggs and cook: Gently crack all four eggs directly into the pan on top of the tomato and onion mixture, keeping the yolks intact. Season the eggs with salt and pepper again, then cover the pan with a lid to allow the eggs to steam gently.
5. Check doneness: After 3-4 minutes, peek under the lid to check the eggs’ progress. For a runny yolk, cook lightly; if egg whites remain uncooked, use a spatula to poke holes around the eggs to speed cooking without overcooking the yolks.
6. Serve and enjoy: Once cooked to your preference, serve the Persian omelette hot with crusty bread or traditional Persian flatbread for a delicious and satisfying meal.

Notes

• Use fresh, ripe tomatoes for the best flavor to complement the turmeric and eggs.
• Maintaining runny yolks is key to this recipe’s authentic texture—cook carefully and use the spatula poking technique if needed.
• Serve immediately for optimal taste and texture, as reheating may overcook the eggs.
• Pair with fresh herbs like parsley or coriander for a fresh touch.

Keywords: Persian omelette, turmeric eggs, tomato eggs, Middle Eastern breakfast, easy omelette recipe, healthy breakfast