Persian Eggs are a beautiful and flavorful dish that brings together soft, creamy eggs with rich Middle Eastern spices and herbs. The eggs are gently cooked in a vibrant, spiced tomato sauce, infused with cumin, turmeric, and garlic, and then finished with fresh herbs like dill, parsley, and mint. This dish is often served with flatbread or crusty bread to scoop up the fragrant sauce and eggs, making it a delicious and satisfying breakfast, brunch, or even dinner option.
Ingredients:
- 4 large eggs
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1 can (14 oz) diced tomatoes
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh mint, chopped
- Flatbread or crusty bread, for serving
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- Add the minced garlic, cumin, turmeric, and paprika to the skillet and cook for another 1-2 minutes, until fragrant.
- Pour in the diced tomatoes with their juice and season with salt and pepper. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
- Make four small wells in the tomato sauce and crack an egg into each well. Cover the skillet and cook for 4-6 minutes, or until the egg whites are set but the yolks remain soft.
- Remove from the heat and sprinkle the fresh parsley, dill, and mint over the eggs.
- Serve immediately with flatbread or crusty bread to scoop up the eggs and sauce. Enjoy!
