Breakfast Soup Eshkeneh

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Eshkeneh is an ancient Persian breakfast soup that is economical, delicious and easy to prepare. I realize that this food is not photogenic.  I wish there were easier way to translate the wonderful tastes found in this dish into a visually appealing photograph. It is one of my son’s favorite breakfast food.

Breakfast Soup

Breakfast Soup

Serves 4

  • 1 medium yellow onions, thinly sliced
  • 4 medium red potatoes, peel and cut into small cube
  • 2 tbsp olive oil
  • 11/2 tablespoon tomato paste
  • 5 eggs, use more if you prefer
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 4 cups Water


In a large pot heat 2 tablespoons of oil, when hot add the onions and saute over medium heat until golden brown. Add turmeric, potatoes, and tomato paste, saute for 5 minutes; stir well to mix all the ingredients. Add 4 cups of water, salt and pepper to taste. Bring to a boil, reduce heat and simmer gently for 20 minutes on medium-low heat.
Beat 1 whole egg and 4 egg whites lightly and add to the Eshkaneh. Stir to get the marble effect from the eggs and keep the eggs from lumping together.  After two minutes, add one egg yolk at a time, do not mix because we want to keep them whole. Depending on how you like your eggs. 3 minutes will produce runny yolks and 6 minutes will give you hard egg yolks. Adjust the seasoning before serving.
Serve it with twice toasted wheat pita bread and make sure everyone has a poached egg. The toasted bread would soften in the Eshkeneh and create a hearty bowl of thick soup.

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