This breakfast omelette recipe is one of my all time favourites. It was inspired by the popular Iranian sosis tokhmemorgh, a quick sausage and egg dish. It’s really delicious, so easy to make and quite pretty. That tics all the boxes for me!
I make this pretty dish with Polish sausages (kielbasa). I think these sausages are often too underrated in most places, particularly here in the UK. But they are really delicious and so lovely in my breakfast omelette. I often make pasta with kielbasa too. In the instructions I’ll show you an easy trick to make the sausages to open up like a flower and look really gorgeous.
Russian fleeing from the 1917 revolution and later the Polish who were forced to leave their homeland during WWII and ended up in Stalin’s labour camps brought sausages and hams to Iran. The story of their stay in Iran is really fascinating. Soon the Polish kielbasa became very popular. In Persian the name for ham and other cold cuts (kalbas) comes from Polish kielbasa and quite strangely sausages are called sosis, from French saucisson.
Herbs make this easy omelette really fragrant. I often use basil. The one on the right is Greek basil.
When I was a child these sausages were always made with pork. Devout Moslems didn’t eat them but many others did and you could find pork sausages and ham in most places. All that changed in 1979.
After the Islamic revolution pork became scarce. Only non-Moslem communities such as Armenians and other Christians are allowed to raise pork and produce pork sausages and ham for their own consumption. The rest of the people eat beef/chicken/turkey versions, unless they have friends among non-Moslems to gift them with their pork products.
Luckily here in Britain there are Polish groceries everywhere so I often buy my favourite sausages to make this lovely omelette. You can make this omelette with any other firm sausages too, even with frankfurters and hotdogs. Give it a try, you’ll love it.
This omelette makes a lovely lunch with some crusty bread and a nice green salad. You can try my Herby, Garlicky, Lemony Romain Lettuce Salad. When I’m entertaining people for brunch I often put a bowl of my Marinated Black Olives on the table too. Pour out your favourite bubbly and enjoy the feast!
To serve four people you will need the following ingredients:
- 300-400g Polish farmhouse sausages
- 3 tbsp olive oil
- A handful of plum tomatoes, halved
- 5-6 medium eggs
- A small handful of herbs such as Greek basil, thyme, oregano, savoury or a mixture of all these, coarsely chopped
- Aleppo pepper or chilli flakes (optional)
- Lay the kielbasa (sausages) on a chopping board and with a sharp knife score them lengthwise five or six times, then slice into 3-4 mm rounds.
- Heat the olive oil in a large non-stick coated frying pan over medium heat. Add the sliced sausages and sauté until the cuts open and the sausage is slightly golden.
- Add the plum tomatoes and cook for a couple of minutes, stirring from time to time, until the tomatoes are soft but not too mushy.
- Break the eggs on top of the sausages and tomatoes. With a fork break the whites and slightly mix through the sausages. Lower the heat.
- Sprinkle the herbs and Aleppo pepper or chilli flakes on top and cook until the eggs are set. Enjoy!