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Saffron Scrambled Eggs: A Taste of Persia

Saffron Scrambled Eggs
Saffron Scrambled Eggs

Indulge in a taste of Persia with this Saffron Scrambled Eggs. This delectable dish is a symphony of flavours and textures, offering a culinary experience that is both comforting and satisfying.

The eggs are cooked to perfection and infused with the warm, exotic aroma of saffron. The addition of colourful bell peppers adds a touch of sweetness and crunch, creating a mouth-watering masterpiece that is sure to please even the pickiest of eaters.


  • 2 eggs

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon saffron threads, steeped in warm water for 10 minutes

  • 1 tablespoon butter

  • 1/2 cup chopped red bell pepper

  • 1/2 cup chopped green bell pepper


  1. In a bowl, whisk together the eggs, salt, pepper, and saffron water.

  2. Melt the butter in a non-stick skillet over medium heat.

  3. Add the eggs and cook, stirring constantly, until scrambled to your desired doneness.

  4. Stir in the bell peppers and cook for an additional 1-2 minutes, or until softened.

  5. Serve immediately and enjoy!


  • You can also add other vegetables to the dish, such as onions, tomatoes, or mushrooms.

  • Serve the scrambled eggs with a side of toast or a salad.

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