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Persian Eggs Tomato Soup

You can make Persian eggs with fresh tomatoes or canned tomatoes. If you have a little more time, it is very tasty with fresh tomatoes.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Breakfast
Cuisine: Middle Eastern, Persian
Keyword: breakfast recipes, Quick keto breakfast, Vegetarian keto breakfast
Servings: 3
Calories: 241kcal


  • 30 ml extra virgin olive oil 2 tablespoons
  • 1 clove of garlic
  • 1 green chili pepper depending on how hot you want it
  • 400 grams diced tomatoes tin
  • 6 eggs
  • pepper and salt
  • fresh coriander to garnish


  • Wash the pepper and cut it in half lengthwise. Remove and discard the seeds. Cut or chop the pepper into small pieces. If you want your dish very hot, you can use the seed lists and seeds.
  • Clean the garlic clove and cut it into small pieces.
  • Heat the olive oil over medium-high heat in a large frying pan. Once the oil is hot, add the garlic and chili pepper. Turn the heat to medium and let a few minutes fry gently.
  • Now add the can of tomatoes and stir briefly.
  • Put a lid (or large plate) on the pan and let 5-8 minutes (depending on how you like your eggs) cook over medium heat. If you want a soft yolk, remove the pan from the heat once the whites have set.
  • Garnish with some fresh coriander if desired.


Sodium: 188mg | Calcium: 91mg | Vitamin C: 14mg | Vitamin A: 631IU | Sugar: 4g | Fiber: 2g | Potassium: 372mg | Cholesterol: 327mg | Calories: 241kcal | Trans Fat: 1g | Saturated Fat: 4g | Fat: 19g | Protein: 12g | Carbohydrates: 7g | Iron: 3mg
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