Persian Breakfast Omelette

I was very blessed growing up. Not only was my mother a terrific cook but my father was also a culinary genius. Although he did not cook very often, when he did it was always something truly delicious. Since Father’s Day was this past Sunday, I thought that there was no better time to feature one of my favourite dishes that my father prepares – his renowned breakfast omelette with golden fried onions, tomatoes and aromatic spices.

One of the things I miss most about living at my parents house is this Persian omelette. My father would often make this on weekend mornings and I have to admit that no matter how many times I try to re-create it, it will never be as delicious as my fathers.

In this following recipe I have beaten the eggs but you can also just crack the eggs straight in the pan (as my father normally does) and cook the eggs intact.

Persian Breakfast Omelette
(Serves 2)

2 tbsp canola oil
1 medium onion, sliced
2 small tomatoes (or one large), diced
3/4 tsp turmeric
4 large eggs
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground saffron dissolved in 2 tsp hot water

Heat oil over medium-high heat (closer to medium than high) in a non-stick frying pan. When hot, add onions and fry (stirring occasionally) for about  8-10 minutes or until soft, golden and starting to brown. If they start to brown too quickly turn down the heat slightly. Add the turmeric and fry for another 30 seconds.

Add the diced tomatoes and fry for about five minutes or until the tomatoes have softened.

In a separate bowl, lightly beat the eggs with the salt and pepper. Turn the heat down to medium and pour eggs over tomato and onion mixture in frying pan. Stir slightly once with a wooden spoon so the egg mixes with the tomato and onion. Cover, turn heat down to medium-low and let  cook for about 5-10 minutes until eggs are just set.


Crack the eggs right into the pan over the onion and tomato mixture and cook the eggs till whites are cooked and yolks are cooked to your desired doneness.

Pour the saffron water over the omelette. Serve with toasted bread, pita or barbarry bread. Enjoy!


3 thoughts on “Persian Breakfast Omelette

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