Summer Kuku served with a Pea, Mint and Feta Dip

Kale and red pepper kuku with a pea, mint & feta dip

This recipe is pure summer on a plate! A light and easy meal – I often cook it the night before we want to eat it and store it in the fridge. It can be eaten warm or cold and it is a great way to get a hit of goodness into you.

Kuku (also spelled ‘kookoo’) is an egg-based, vegetarian dish from Iran made with beaten eggs, folding in various ingredients. It is similar to the Italian frittata, the French quiche or an open-faced omelette, but it typically has more vegetables than its Western counterparts. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt, salad and / or rice. The two most well known kuku recipes are Kuku Sabzi (made with herbs and barberries and / or walnuts); and Kuku Sibzamini (made with potatoes). Ultimately, you can make kuku with any vegetables you like.

This kuku recipe materialised after an Oddbox delivery. Oddbox is a wonderful company that rescues surplus or imperfect vegetables and fruit, which would otherwise not make it to the shopper, and offers it by way of a home delivery subscription services. My medium-sized box of delights is delivered fortnightly. It’s a fantastic initiative that helps me to eat more vegetables and fruit, while helping to save our planet. It is also been great for challenging my recipe ideas as sometimes I can fall into the routine of buying the same ingredients and cooking the same recipes. 

One of my Oddbox deliveries had some kale and red peppers, which lead me down the path of experimenting with the medium of kuku. Kale has become very popular in the UK due to the health benefits. Our supermarkets are always well-stocked with kale and red peppers, potatoes and red onions – the vegetables used to cook this dish. I use garlic, smoked paprika and chillies for the aromatic notes, which results in a smoky and gently warming feel to eating this even when eaten cold.

Traditionally kuku is fried and flipped over to brown on the other side, but I prefer to oven bake mine so the recipe below is geared towards baking but feel free to fry it if you prefer, either omelette-style or like fritters.

The beauty of kuku is that you can make a batch one evening and have it as a quick lunch on your working days. It is also a well-loved addition to a mezze-style meal or served with bowls filled with lots of antipasti (as pictured) in my family.

I have paired this kuku recipe with a pea, mint and feta dip, making the overall experience fresh, light and summery.

Summer Kuku served with a Pea and Mint Dip

Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: lunch, Main Course
Cuisine: Fusion, Iranian, Persian
Keyword: frittata, kookoo, light lunch, mezze
Servings: 2 (to 4 people)
Author: Mersedeh Prewer



  • 2 tbsp olive oil (and a little to grease your tin)
  • 200 g potatoes (diced into 1 cm cubes)
  • 1 medium / large red onion (finely diced)
  • 1 red pepper (medium diced)
  • 75 g kale (removed from stalks, washed and roughly chopped)
  • 2 cloves garlic (crushed)
  • 1 tbsp tomatoe purée (dissolved in 100ml of water)
  • 1 tsp smoked paprika
  • 1 small red chilli (minced)
  • 6 large free range eggs (cracked and beaten in a bowl)
  • Salt and pepper (to taste)

Pea and mint dip

  • 2 cups peas (frozen is fine - blanch them in boiling water before blending into the dip)
  • 1 clove garlic
  • 40 g feta
  • 2 tbsp olive oil (plus extra to drizzle on top)
  • 10 leaves fresh mint (plus extra to chop and garnish the dip with)
  • Salt and Pepper (to taste)


  • Pre-heat the oven to 160°C (fan) / 180°C (conventional) / Gas Mark 4.
  • Take a cake tin (20 cm diameter) (preferably one without a loose base as the egg is likely to seep out unless you properly cover the gaps with baking paper). Grease and line the tin with baking paper. Place the tin in the oven to heat up.
  • Take a frying pan, place on a medium / high heat and add 2 tbsp of oil.
  • Add the potatoes and cook until the potatoes start to turn golden and little crispy.
  • Add the peppers and onions and cook until they soften.
  • Add the garlic, smoked paprika, chilli and stir until evenly distributed.
  • Add the tomato purée and water to the mixture.
  • Then add the kale and cook until wilted and the mixture has little or no liquid. then turn off the heat and let cool for 10 mins.
  • Take the beaten egg mixture and add the vegetable mixture and stir. Season with salt and pepper.
  • Remove the tin from the oven and pour the mixture in. Then place in the oven to cook for about 30 to 40 mins (or until a knife poked into the middle of the kuku comes out clean)
  • To make the dip, blend all the dip ingredients in a food processor and pour into a serving bowl. Feel free to adjust seasoning and lemon juice to taste. Scatter a little finely chopped mint on top and drizzle with a little olive oil.
  • Serve the kuku warm or cold with the dip, flatbreads and other antipasti type dishes or as part of a mezze-style meal.

A Baluchi-Style Breakfast

My journey to discover more about the cuisine of Iran has led me to the Sistan and Baluchestan Province in the South-East of Iran. It is the second largest province of the 31 provinces of Iran, after Kerman Province. 

I knew next to nothing about this part of Iran and on investigation realised that my family and many Iranian friends also knew little about this area. During my research, I learned that the province borders Pakistan and Afghanistan and has a population of 2.5 million of which the majority are Baloch. Furthermore, they mainly inhabit mountainous terrains which has allowed them to maintain a distinct cultural identity and resist domination by neighbouring rulers. Approximately 20-25% of the worldwide Baloch population live in Iran. The majority of the Baloch population reside in Pakistan, and a significant number (estimated at 600,000) reside in southern Afghanistan. Baluchestan of Iran has been regarded as the most underdeveloped, desolate, and poorest region of the country. The government of Iran has been trying to reverse this situation by implementing new plans such as the creation of the Chabahar Free Trade Zone.

This area was bought to my attention by the popular food blogger Mark Wiens who filmed a whole series on the food of Iran while accompanied by the Iranian food blogger, Mr Taster (Hamid Sepidnam). The series is currently available on Amazon Prime and YouTube and I recommend having a dip into this charming series if you can. One of the episodes focusses on the food eaten in Chabahar, a county in the Sistan and Baluchestan Province. I had heard that in the Southern Provinces of Iran food tended to be spicier, but little more information had been provided to me other than that. In this case our handy search engines did not reveal a great deal about the secrets of the cuisine from these parts. So, I was delighted to get a little insight into this region and see foods similar to those eaten in Pakistan and India being offered by the street food vendors and restaurants, from chickpea curry served with fried eggs and parathas for breakfast, to kebabs rubbed with spices referred to as ‘Baluchi Masala’ being eaten for dinner. Restaurants in the area also served karahi curries and biryanis, whilst also offering an array of traditional Persian dishes.

The recipe below seeks to re-create the breakfast dish of chickpea curry with parathas and fried eggs which featured on Mark Wiens’s programme – see it as an aromatic version of baked beans and fried eggs on toast! If you don’t want to make the paratha, by all means pop into your local Asian supermarket and purchase some or any other flatbread such as chapatis or roti. I am not a seasoned paratha maker but if you follow the recipe and steps below the resulting breads are soft, flaky and perfect for dipping into the yolk of your fried egg and scooping up the chickpea curry. As with all aromatic food, the longer you cook/leave it the more intense the flavours, so I often prepare the chickpea curry the night before and let it simmer for over an hour to intensify the flavours. I also make the parathas the night before and just heat them up in a dry frying pan or skillet the next morning so all I am cooking is the eggs on the day we want to eat this meal. If you are going to cook all the dishes in one go then see the notes at the end of the recipe below to assist you with planning.

The recipe below feeds 6 as my husband can eat anything up to 3 eggs in one sitting and then the rest of the family get through the remaining or eat it as leftovers on subsequent days. But do feel free to revise the amounts down or up for the numbers required.

My family and I often eat this breakfast/brunch dish washed down with a homemade mango smoothie.

 A Baluchi-Style Breakfast

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Breakfast, Brunch
Cuisine: Iranian
Keyword: egg recipes, vegetarian
Servings: 6
Author: Mersedeh Prewer


For parathas

  • 3 cups plain flour (UK standard measuring cup)
  • 1/2 tsp baking powder
  • 1 tbsp vegetable oil
  • 2 tsp salt
  • 1 large free-range egg
  • Water (as required to form a sticky dough)
  • Oil or ghee to brush and cook the parathas 

For the chickpea curry

  • 2 tbsp vegetable oil
  • 1 onion (finely sliced)
  • 4 cloves garlic (crushed or minced)
  • Thumb-size of fresh ginger (grated)
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/4 tsp garam masala
  • 400 g tin of chopped tomatoes
  • 2 x 400 g tins of chickpeas (drained)
  • 200 mls water
  • Fresh lime juice (half a lime)
  • Salt and pepper (to taste)
  • Chopped fresh coriander (to garnish)

For the eggs

  • 6 large free-range eggs
  • 2 tbsp vegetable oil
  • Salt and pepper (to taste)


For the parathas

  • Add the flour, oil, salt, baking powder and egg to a large mixing bowl and mix until the egg is incorporated.
  • Initially add about 1 cup of water and mix with the flour mixture and then add more water in small increments to form a dough (I usually require 1.5 to 2 cups of water in total to make a dough).
  • Knead the dough for about 5 mins and then leave to rest for 30 mins.
  • After the dough has rested, the texture should be soft and the dough lighter in weight. Take the dough and split into 6 equal amounts and roll into a ball.
  • Sprinkle some flour onto your work surface. Take one ball of dough and roll to approximately 10cm in diameter with a rolling pin. Brush with a little oil / ghee and then fold the dough like a fan. Take one end and roll it along the edge of the dough until it forms back into a ball (like a Catherine wheel). Leave to rest on the side while you repeat the process with the other balls of dough. This will create the layered, flaky texture for the final cooked parathas.
  • After preparing the ‘Catherine wheel’ dough balls, take a frying pan or skillet and place it on a high heat. Drizzle some oil / ghee into the pan.
  • Take one of the dough balls and roll it until it is approximately 1/2cm thick. Then cook it in the hot pan for 3 minutes on each side, or until nicely charred. While cooking, brush with a little bit more oil / ghee on each side. Repeat with the remaining dough balls.
  • Once the parathas are cooked, turn off the heat and leave the cooked parathas to one side until you are ready to serve.

For the chickpea curry

  • Take a saucepan and place it on a medium / high heat. Add 2 tbsp of oil.
  • Add the onion and cook until it softens and turns golden. Then add the garlic and ginger and stir.
  • Once the aroma of the garlic and ginger starts to permeate, add the ground coriander, turmeric and garam masala and mix until evenly distributed. Allow the mixture to cook with the spices for about 2 mins.
  • Add the chopped tomatoes and once bubbling lower the heat to low / medium to allow the mixture to simmer. Simmer for 20 mins.
  • Then add the chickpeas, water, lime juice, salt and pepper and stir. Leave to simmer for 20 mins minimum until you are ready to serve. Garnish with fresh chopped coriander before serving.

For the eggs

  • Add oil to a frying pan / skillet and place on a medium to high heat.
  • Crack the eggs into the pan, cover with a tight lid and cook for 3 mins or until white is set.
  • Season with salt and pepper and serve alongside with the chickpea curry and parathas.

Notes on timing

  • If you are going to prepare this dish in one go, then start off with the parathas first. While the dough is resting (paratha’s method - step 3), undertake steps 1 to 4 of the chickpea curry method.
  • While the tomato mixture simmers for 20 mins, undertake steps 4 to 6 of the paratha’s method. Then, before moving on to cook the parathas, add your chickpeas to the simmer tomato mixture (chickpea curry method 5).
  • While your chickpea curry is simmering, move to step 7 of the parathas method and cook the parathas.
  • Fry your eggs in the same pan used to cook the parathas after you have finished cooking the parathas.

Omelette Gojeh Farangi

Persian tomato omelette

Usually eaten at breakfast or as a brunch option, this dish is less omelette and more scrambled eggs despite its name. It is incredibly simple and quick to cook and can be eaten as a lunch or dinner option. It is probably the most well-known of all the breakfast-style egg dishes with many cafes and restaurants serving it in Iran.

I love tomatoes, from slicing them up and putting them in a sandwich to slow roasting them for hours. They are quite perfect and reveal layer upon layer of flavour the more you cook them. This dish satisfies my fondness for the perfect red berry as it uses a lot of fresh tomatoes and a healthy dollop or two of tomato purée cooked down to a sweet base for the omelette. The tomato to egg ratio is quite high so the resulting texture is creamy and, like so many recipes from this part of the world, comforting.

Serve this dish with some kind of flatbread, a sprinkle of fresh herbs (coriander, basil or parsley or all of them – whatever takes your fancy) and dill pickles for an authentic experience. When we have ours as a dinner option we serve it with side of fries or chunky chips which is equally satisfying.

Omelette Gojeh Farangi

Persian tomato omelette
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Brunch, Main Course
Cuisine: Iranian, Persian
Keyword: egg recipes, tomatoes, vegetarian
Servings: 4
Author: Mersedeh Prewer


  • 2 tbsp olive oil
  • 1 medium onion (finely diced)
  • 3 cloves garlic (crushed / minced)
  • 1 tsp turmeric
  • 1 tsp dried red chilli flakes
  • 1 tsp cumin seeds
  • 10 g fresh coriander (leaves and stalks chopped finely)
  • 1 tbsp tomato purée
  • 500 g cherry tomatoes (halved)
  • 125 ml water
  • 2 tsp balsamic vinegar
  • Salt and pepper to season
  • 8 large free range eggs
  • Chopped fresh coriander leaves to sprinkle as a garnish


  • Take a large frying pan, add the olive oil and place it on a medium / high heat.
  • Add the onions and cook until they turn golden.
  • Add the garlic, all the spices and herbs and stir until their aromas are released.
  • Then add the tomato purée and stir into the mixture and cook for a few more minutes.
  • Add the halved cherry tomatoes and 125 ml of water and stir. Once the mixture starts to bubble, reduce the heat to low / medium to allow the mixture to simmer, stirring occasionally. Once the cherry tomatoes have broken down and the mixture is looking like a sauce, add the balsamic vinegar and season with salt and pepper to taste.
  • Take 4 of the eggs and crack them into a bowl and beat them. Then pour into the tomato mixture in the pan and stir in gently to distribute evenly. You want the beaten eggs to be mixed into the tomatoes but not completely scrambled or cooked through.
  • Make 4 holes evenly distributed in the tomato mixture. Crack the remaining eggs into the holes.
  • Cover the pan and cook on a medium / low heat for about 5 to 7 minutes depending on how runny or cooked you prefer the eggs. Once the eggs are cooked to your liking, turn the heat off.
  • Season the eggs with a pinch of salt and pepper and sprinkle some chopped fresh coriander leaves on the dish prior to  serving with flatbreads, dill pickles and / or fresh herbs.

Panir Bereshteh

Scrambled Eggs with feta & dill

Breakfast is probably my favourite meal of the day. I wake up seeking a savoury dish most mornings. I have never been a cereal, fruits or yoghurt breakfast fiend and I am one of the rare people that feels hungry within half an hour of eating porridge. When we are on holiday you can often find me at the cooked section of the buffet or asking for a Full English – just as long as there are eggs available, I am a happy human.

There are a number of Iranian breakfast-style egg dishes to dip in and out of. I have previously posted the recipe for Nargessi (Persian spinach and eggs) and I will be posting more in due course. The Persian variations to familiar breakfast recipes have provided a great deal of variety to my breakfast choices and I hope recipes like this one will do the same for you.

Panir Bereshteh is a delicately flavoured old recipe from Gilan Province, in northern Iran, which lies along the Caspian Sea bordering Russia. The Province is lush and green with many delicious dishes, particularly vegetarian, originating from the Province, including Mirza Ghasemi (smoked aubergines and eggs) and Baghali Ghatogh (eggs with broad beans and dill). The name of the dish translated means ‘crispy cheese’ (Panir – cheese, and Bereshteh – crispy), but the actual dish is not crispy as the cheese melts to a creamy sauce while cooking, before the eggs are added.

This recipe is a great addition to your breakfast or brunch catalogue of recipes with the dill and feta resulting in fresh and light flavours. We often eat this as a Persian version of scrambled eggs and smoked salmon as the flavours complement each other perfectly or with tomatoes, as pictured, if you are a veggie.

Panir Bereshteh

Scrambled Eggs with feta & dill
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Brunch
Cuisine: Iranian, Persian
Keyword: easy recipe, egg recipes
Servings: 2
Author: Mersedeh Prewer


  • 1 tbsp olive oil
  • 1 tsp butter or ghee
  • 80 g feta cheese
  • 2 spring onions (finely sliced)
  • 1/2 tsp turmeric
  • 4 large free-range eggs (beaten)
  • 1 tbsp fresh dill (chopped and a further pinch to garnish)
  • Salt and pepper (to taste)


  • Add the oil and butter to a frying pan and heat on a medium heat until the butter has melted.
  • Add the feta cheese and let it cook down until it has melted into a creamy mixture.
  • Then reduce the heat to low and add the spring onion and stir gently.
  • Add the turmeric and stir gently pushing the creamy mixture evenly across the pan, ready for the egg mixture.
  • Add the dill to the beaten eggs and then pour into the frying pan, tilting the pan slightly from side to side so the mixture spreads equally. Increase the heat to medium.
  • As the eggs start to firm, take a spatula and stir gently to the preferred consistency. Turn the heat off and serve on its own or with smoked salmon, flat bread or toast.

Baghali Ghatogh

Eggs with broad beans and dill

Baghali Ghatogh is a northern Iranian dish featuring eggs, broad beans, garlic, turmeric and dill. Traditionally it takes the form of a khoresh (stew) and it is served with kateh (Persian sticky rice) in the northern provinces such as Gilan and Mazandaran.

I was introduced to this dish as an adult and frankly wondered why I had missed out on this delight for so long! I love that it is vegetarian and quick to cook. However, as much as I love the fluffy white grains, I wanted an alternative to serving the dish with rice. I do love a potato and other carbs like noodles or pasta once in a while!

So I started to play around with the recipe and how I wanted to present it and landed at a fusion concept where I took a classic British dish (egg and chips) and Persian-afied it (totally made that word up). I reduced the water so my version of Baghali Ghatogh is no longer a stew and is more of shashuka type dish. I added some chilli and a squeeze of lemon juice to the broad beans while they were cooking to add an extra dimension to the flavours of the dish. The broad beans are cooked for less time than the traditional recipe to retain a pleasant bite, which also results in a lovely fresh green colour when you plate up.

I serve the Baghali Ghatogh alongside saffron chips and roasted tomatoes (as seen in the photo). The overall meal is well balanced, easy to prepare and quick to cook (although podding the broad beans can be a bit dull). Broad beans are in season throughout the summer and up to the end of September in the UK. For other times in the year, head to the frozen aisle in your supermarket and there should packs of frozen broad beans available. It’s a great weekday dish to add to your ‘go-to’ recipes.

Baghali Ghatogh

Eggs with broad beans and dill
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: Iranian, Persian
Keyword: broad beans, dill, egg recipes, potatoes, tomatoes
Servings: 4 (to 6)
Author: Mersedeh Prewer


For the Saffron Chips

  • 1.2 kg potatoes (if the dish is for 6 people, otherwise 200g of potatoes per person)
  • 1/8 tsp ground saffron
  • 2 tbsp vegetable oil
  • Salt and pepper (to taste)

For the Roast Tomatoes

  • 6 medium tomatoes (halved)
  • Olive oil (to drizzle on the tomatoes for roasting)
  • Salt and pepper (to taste)

For the Baghali Ghatogh

  • 25 g butter, ghee or oil
  • 600 g fresh or frozen broad beans (podded - stated grams reflects pre-podding weight)
  • 1 tsp turmeric
  • 1/2 to 1 tsp dried red chilli flakes or Aleppo pepper (optional)
  • 40 g fresh dill
  • 250 ml water
  • Juice of half a small lemon
  • 6 large or medium free range eggs
  • Salt and pepper (to taste)


  • Preheat the oven to 220°C (fan oven) / 200°C (conventional oven)  / gas mark 7 (gas oven).
  • Peel the potatoes and chop into your preferred chip or wedge shape. Wash the chips to remove the starch. Place the chips in a saucepan and cover with water.
  • Add the saffron and place the saucepan on a high heat.
  • Once the water boils, turn the heat down to medium and simmer until the potatoes are just cooked and tender – test with the tip of a knife. Turn off the heat and drain carefully, trying not to break any of the chips. Pour the oil over and season the potatoes. Place the potatoes on a baking tray and put into the oven for about 20 to 25 mins or until golden and crispy to your liking (check every 10 minutes).
  • Take the tomato halves, drizzle with olive oil and season and put in a separate oven dish and place in the oven for about 15 to 20 minutes.
  • Melt the butter in a frying pan over a medium heat and then add the garlic and stir.
  • Add the broad beans and stir for about 1 minute. Then add the turmeric and chilli flakes and stir until evenly distributed in the bean mixture.
  • Add the dill (reserving a pinch or two for garnishing the dish when plating up) and stir into the mixture.
  • Then add the water and lemon juice, stir and let it simmer for 2 minutes. Season the bean mixture and make holes to nest the eggs in. 
  • Crack the eggs into the holes and cover the frying pan with a lid. The egg yolks develop a white layer as they are cooking within a few minutes,  If you want them to be hard then cook for a minimum of 5 minutes after the white layer forms, otherwise for a gooey yolk anything up to 5 minutes with the lid on.
  • Turn the heat and the oven off. Season the eggs with salt and pepper, sprinkle the remaining dill over the Baghali Ghatogh and serve with your saffron chips, roasted tomatoes and some ketchup!


Persian onion and egg drop soup

Eshkeneh originates from the Khorasan region of Iran – the east side. My mother and her family are from Mashhad, which is sometimes referred to as the ‘capital of Khorasan’, so this soup was a regular feature in her childhood. There are many variations of the recipe for Eshkeneh. If you have tried it before, you may be more familiar with the version that results in a golden soup with flecks of green from the fenugreek leaves. One of the many variations is Eshkeneh made with the addition of tomatoes and this is the recipe I have shared below. 

This soup reminds me of my Aunty on my mother’s side. She was a lovely, glamorous yet incredibly earthy and sassy woman. Before all these young women knew how to pose in photos to emphasise and de-emphasise certain parts of their body on social media, my Aunty was trailblazing in the 80’s with the hands on the hip pose for all Kodak moments.

She and her family lived with us on and off in my childhood and she was often the first face I would see in the morning, smiling and incredibly loving. She used to sing songs to me to emphasise how much she cared about me, changing the words in Persian pop songs to feature my name. A powerhouse of a personality whose loss we felt deeply and still do.

I remember the first time she introduced me to this soup.  She had to convince the 8 year old me to give it a go. I was won over by the first spoonful. The combination of the tomatoes, fenugreek, onion, potatoes and egg were dreamy. It is a real winter warmer and an easy soup to knock up for a quick lunch or light dinner. As with all Persian food, leaving it a day allows for the flavours to intensify so don’t poach the eggs in the soup until you are ready to tuck into a bowl of it. Traditionally the eggs are cooked until the egg yolks are hard, but I like my eggs gooey so I cook them for about 2 minutes in the simmering soup.


Persian onion and egg-drop soup
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Soup
Cuisine: Iranian, Persian
Keyword: eggs, fenugreek, tomatoes, vegetarian
Servings: 2
Author: Mersedeh Prewer


For the Soup

  • 2 tbsp vegetable oil / butter / ghee
  • 1 large onion (finely diced)
  • 1 clove garlic (crushed)
  • 1 tsp turmeric
  • 1 tbsp tomato puree
  • 1 tbsp dried fenugreek
  • 1 large potato (finely diced - 1 cm cubes)
  • 1 medium tomato (chopped)
  • 600 mls water
  • Salt and pepper (to taste)
  • A squeeze or two of fresh lemon juice
  • 2 large free range eggs

For the Chive Oil Garnish

  • 1 tbsp olive oil
  • A handful of fresh chives
  • A squeeze of lemon juice


  • Take a medium size saucepan and place on a medium / high heat. Add the oil and then add the onion. Stir and cook the onion until translucent and starting to turn golden in colour. 
  • Add the garlic and stir.
  • Add the turmeric and stir into the mixture.
  • Add the tomato puree and stir until evenly distributed. Then add the fenugreek and stir into the mixture.
  • Add the diced potato and stir gently for a few minutes, making sure the potatoes do not stick to the pan.
  • Add the chopped tomatoes and stir. Then add the water. Once the soup starts to bubble lower the heat to low and let it simmer for 20 minutes minimum. Check in now and again to stir occasionally.
  • Season according to taste.
  • Place the olive oil, finely chopped fresh chives and lemon juice in a bowl and mix and put to one side to garnish the soup when ready to serve.
  • Prior to serving, and when the soup is simmering, crack the eggs into the soup as far away as possible from each other so they don't merge. Poach 2 mins for soft; 4 mins for medium; and above 5 mins for hard. Turn off the heat and serve in bowls with the lemon and chive oil drizzled on top and flatbread to dip.