Tokhme Morgh ba Khomeer-e Sib Zamini (تخم مرغ با خمیر سیب زمینی) — Persian Eggs with Potato Dough

• 600 gYukon Gold potatoes, peeled and cut into 2 cm chunks (Waxy potatoes hold together and mash smoothly)
• 10 gFine salt (Divided; includes salting potato water and seasoning)
• 120 gAll-purpose flour (Plus extra 10 g for dusting if needed)
• 30 gUnsalted butter (For richness and browning)
• 1 tspBlack pepper, freshly ground (Divided)
• 30 mlExtra-virgin olive oil (For pan-crisping and sautéing)
• 150 gYellow onion, finely diced (About 1 medium onion)
• 350 gTomatoes, grated or finely chopped (About 3 medium; grating makes a quick sauce)
• 8Large eggs (Room temperature for even whites)
• 20 gFresh parsley, finely chopped (For garnish and freshness)

Instructions

1. 1

   Boil the potatoes: place potato chunks in a pot and cover with cold water by 3 cm. Add 6 g of the salt. Bring to a boil, then simmer 12–15 minutes until a knife slides in easily. Drain well, then return to the hot pot for 1 minute to steam off moisture.

2. 2

   Make the potato dough: mash the hot potatoes until very smooth (a ricer or fine masher works best). Let cool 5 minutes so the flour will not turn gummy. Add flour, 30 g butter, 1 tsp pepper, and the remaining 4 g salt; mix just until a soft, cohesive dough forms.

3. 3

   Shape and pre-crisp the dough: lightly flour your hands and divide dough into 4 equal portions (about 200 g each). Pat each into a 1.5 cm-thick round. Heat a large nonstick or cast-iron skillet over medium heat with 15 ml olive oil; cook rounds 4–5 minutes per side until golden and crisp-edged.

4. 4

   Cook the tomato-onion sauté: in a second skillet (or after removing dough), heat 15 ml olive oil over medium heat. Add onion and sauté 6–8 minutes until soft and lightly golden. Stir in tomatoes, 2 g salt, and 1/2 tsp pepper; simmer 8–10 minutes until thick and glossy, not watery.

5. 5

   Fry the eggs sunny-side: lower heat to medium-low. In a clean skillet, melt 15 g butter until foamy. Crack in eggs (work in batches if needed) and cook 3–4 minutes until whites set but yolks remain runny. For firmer whites, cover the pan for 45–60 seconds without flipping.

6. 6

   Assemble and serve: place one potato dough round on each plate. Spoon the thick tomato-onion sauté over the top, leaving space for the yolks. Add 2 eggs per serving, then finish with chopped parsley and a final grind of black pepper. Serve immediately while the dough stays crisp and the yolks are warm.