Nimruyeh Piyazdagh (Persian Caramelized Onion Eggs)

Ingredients

• 2 yellow onions (thinly sliced)
• 3 tbsp neutral oil (such as avocado or vegetable oil)
• kosher salt (to taste, added at the beginning)
• 0.5 tsp turmeric
• black pepper (to taste)
• 0.25 tsp cumin (to counter the sweetness)
• 3 eggs

Steps

1. 1

   Thinly slice the onions. Heat a generous amount of oil in a large skillet over medium heat.

2. 2

   Add the onions to the skillet and season immediately with salt. The salt helps draw out moisture and softens the onions earlier in the process.

3. 3

   Cook the onions, stirring occasionally, until they are deeply caramelized and dark golden brown. This process takes time and should result in an intensely sweet and savory flavor.

4. 4

   Add the turmeric to the onions and stir well to incorporate, giving the onions a vibrant color and earthy flavor.

5. 5

   Season with black pepper and a pinch of cumin to balance the sweetness of the caramelized onions.

6. 6

   Create small wells in the onion mixture and crack the eggs directly into the pan.

7. 7

   Cook the eggs until the whites are set but the yolks are still runny, or to your preferred level of doneness.

8. 8

   Serve immediately, ideally straight out of the pan using bread to scoop up the eggs and onions.

Notes

Piyazdagh can be made in large batches and kept in the fridge as a flavor booster for other dishes. The creator emphasizes that these eggs are best eaten without utensils, using bread as a scoop.

Nutrition per serving

• breakfast
• eggs
• persian
• caramelized onions
• vegetarian
• middle eastern
• one-pan