Eshkeneh Persian Egg Soup

Easy and homey Middle Eastern soup

Ingredients (4 servings):

• Onion 1/2

• Potato 1 large

• Egg 3

• Fenugreek (dry or fresh) 1 tbsp (or more as desired)

• Noodle 1/4 lbd (any thin kind) or flour, optional to thicken the soup

• Turmeric

• Oil

• Salt, pepper

Directions:

1. Cut onions into small cubes

2. Dice potatoes

3. Heat a pan with oil and sautee onion until golden color

4. Add turmeric, potato, and mix well

5. Add fenugreek, water (about 4 cups) and bring to a boil

6. Add cut dry noodle or flour to make the soup thick

7. Pour the eggs (beaten or whole)

8. Adjust with salt, pepper, broth (optional)

9. Heat on low until the noodle gets cooked