In a large frying pan, saute the onions with 3 tablespoons of oil over medium heat for about 15 minutes or until they become tender and golden in color.
Add garlic and turmeric and toss around for a couple of more minutes to add more flavor and color to the onions.
Now add the tomato paste and stir into the onions for a couple more minutes. You can skip this step, but if your tomatoes are less than fully ripe this step will bring more tomato flavor to your dish.
Remove everything from the pan and set aside.
Add the remaining oil, place the sliced tomatoes in the pan, sprinkle with salt and pepper and saute without disturbing them for about 5 minutes over medium heat.
Now add the onion mixture and spread it across the pan before adding the eggs. Pull the tomatoes back with a spoon to make room for the eggs to get cracked into the pan.
You can stir in the eggs to make a scramble or just leave them on top and have them cook whole.
Sprinkle a touch more salt and pepper on top of the eggs, cover and cook on medium-low heat for about 5-7 minutes depending on how runny or cooked you prefer your eggs.
Sprinkle whatever fresh herbs you have on hand on top, and serve with flatbreads or Persian steamed rice.