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+ servings

Eshkeneh

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

Ingredients

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 leaves (crush a little if the leaves are large)
  • 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

Instructions

  • 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 dried fenugreek leaves 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.