Ashkana piaz — onion and egg soup
Golden onions simmer with turmeric in a chilli-seasoned broth, finished with beaten eggs.
Active time15 min
Cooking34 min
Total45 min
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Ingredients
- 2 onions
- 1 tsp ground red chilli
- 2 large eggs
- 1 tsp ground turmeric
- 2 cups of water
- 60 ml vegetable oil
- 1 tsp salt
Preparation
Peel and slice the onions. Heat the oil in a saucepan over medium heat. Brown the onions for about 8 min, stirring. Add the turmeric and stir for another 1 min.
2 onions1 tsp ground turmeric60 ml vegetable oil- knife
- chopping board
- saucepan with lid
- spoon
Add the water and bring to the boil. Cover, lower the heat and simmer for 20 min until the onions are very soft.
2 cups of water- saucepan with lid
Crack the eggs into a small bowl and beat them. Slowly pour into the simmering soup while stirring. Add the salt and chilli powder. Cook for about 5 min until the eggs are fully set. Serve hot as a starter.
1 tsp ground red chilli2 large eggs1 tsp salt- small bowl
- whisk
- saucepan with lid
- spoon
Allergens
- Eggs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration