If you think omelets are only meant to be stuffed with cheese and ham, it's time to expand your breakfast horizons. In Persian cooking, eggs are treated with serious reverence—and one of the most comforting dishes of all is nimrooye piaz dagh, a sizzling onion-forward omelet that’s just as satisfying for breakfast as it is for dinner.
TikTok content creator and recipe developer Zachary Neman (@cheffinwithzach) featured the dish, which he describes as "a flavor party," in a recent video and home cooks are taking note.
A definite pivot from your standard American diner omelet, this one skips the cheese and leans hard on one ingredient: the mighty onion. That might sound basic, but don't be fooled. When in the right hands, onions are far from ordinary, as this dish proves.
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@cheffinwithzachPiaz dagh makes EVERYTHING better. If you know, you know. Recipes at www.cheffinwithzach.com (in bio).
♬ original sound - Zachary NemanThis dish is all about the onion. Piaz dagh translates to “hot onion,” and that’s exactly what makes this dish so special. Instead of sautéing onions until soft and translucent, the goal here is to get them golden and deeply caramelized, with edges that verge on crispy.
Once the onions are perfectly browned in oil (usually vegetable or ghee), eggs are cracked into the pan over the sizzling onions. Unlike a traditional scramble, you don’t whisk the eggs in advance. You want them to cook gently over the heat, allowing the whites to set while the yolks stay jammy or runny—the choice is yours. The contrast of the sweet, spiced, deeply browned onions paired with the richness of the eggs is what makes this dish so delicious.
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How to Make Nimrooye Piaz Dagh
You don’t need a lot of ingredients to pull this off, which is part of its genius. Grab onions, turmeric, cumin, some oil, a few eggs and black pepper. That’s it.
Start by slicing your onions thinly and heating them in a pan with a generous pour of oil over medium heat. Give them time to really brown—don’t rush this part. About halfway through the onion cooking, sprinkle in turmeric, then stir well and continue to cook. You're looking for crisp, frilly edges and a deep golden color. Season the onions with cumin and pepper.
Once the onions are beautifully caramelized, crack the eggs directly on top. Let the eggs cook until they're a little set, then scramble lightly and serve immediately. According to Neman, "these eggs are best eaten straight out of the pan. No utensils necessary, just scoop it out."
Related: The Viral Recipe That Has Us Rushing Out to Buy Onions
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Why This Omelet Deserves a Spot in Your Recipe Rotation
Neman’s nimrooye piaz dagh is not only flavorful and filling, it’s also wildly budget-friendly and requires almost zero prep. If you’ve got eggs and onions, you’ve got breakfast, lunch or dinner. Fans online (including Gwenyth Paltrow, ever heard of her?) are going nuts over this egg delight. "Just made these, and holy sh*t it's worth the process," professed one commenter. "My mouth is watering can't wait to make this," wrote another person. To respond to Neman's declaration that nimrooye piaz dagh is a flavor party, one commenter responded, "Ain't no party like a flavor party."
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