Espageti ba Tokhm Morgh (اسپاگتی با تخم مرغ) — Persian-Style Spaghetti with Eggs

• 6Large eggs (for hard-boiling)
• 400 gSpaghetti (regular or thin spaghetti)
• 12 gFine salt (about 2 tsp, divided (plus more for pasta water as needed))
• 45 mlVegetable oil (about 3 tbsp, divided)
• 200 gYellow onion (finely diced)
• 12 gGarlic (3 cloves, finely grated)
• 500 gTomatoes (ripe, grated or finely chopped (or 2 cups crushed tomatoes))
• 30 gTomato paste (about 2 tbsp)
• 2 gGround black pepper (about 1 tsp)
• 2 gGround turmeric (about 1 tsp)
• 2 gDried oregano (about 1 tsp)
• 120 mlWater (about 1/2 cup, to loosen the tomato sauce if needed)
• 120 gMayonnaise (about 1/2 cup)
• 120 gPlain yogurt (about 1/2 cup, helps the topping stay creamy when baked)
• 180 gMozzarella cheese (shredded)
• 60 gCheddar cheese (shredded, for deeper flavor (or use all mozzarella))

Instructions

1. 1

   Hard-boil the eggs: place eggs in a saucepan and cover with cold water by 2.5 cm (1 inch). Bring to a boil over high heat, then cover, turn off the heat, and rest 10 minutes. Drain, chill under cold running water 2 minutes, peel, and slice into 6–8 mm rounds.

2. 2

   Cook the spaghetti: bring a large pot of water to a rolling boil and salt it generously (aim for about 10 g salt per liter). Add spaghetti and cook 1–2 minutes less than package directions (usually 7–9 minutes) so it finishes in the oven. Drain well and toss with 15 ml (1 tbsp) oil to prevent sticking.

3. 3

   Make the tomato base: heat 30 ml (2 tbsp) oil in a wide skillet over medium heat. Add onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add garlic and cook 30 seconds. Stir in turmeric, black pepper, oregano, and 8 g (about 1 1/4 tsp) salt; toast 20 seconds.

4. 4

   Cook down the tomatoes: add grated tomatoes and tomato paste, stirring until the paste dissolves. Simmer uncovered over medium-low heat 12–15 minutes until thick and glossy, stirring occasionally to prevent scorching. If it gets too dry before thickening, add up to 120 ml (1/2 cup) water in small splashes.

5. 5

   Combine pasta and sauce: add drained spaghetti to the skillet and toss 2–3 minutes until every strand is coated and the mixture looks cohesive. Taste and adjust with the remaining salt as needed. Remove from heat and let cool 5 minutes so the topping won’t separate when it hits the hot pasta.

6. 6

   Prepare the creamy topping: in a bowl, whisk mayonnaise and yogurt until smooth. Stir in half of the mozzarella (90 g) and half of the cheddar (30 g). This creates a spreadable, creamy layer that browns gently without turning oily. Set aside while you preheat the oven to 200°C (400°F).

7. 7

   Assemble the bake: grease a 23×33 cm (9×13 inch) baking dish with 10 ml (2 tsp) oil. Spread half the spaghetti mixture evenly. Arrange half the sliced eggs in a single layer, then add the remaining spaghetti. Top with the remaining eggs, slightly overlapping, so each slice gets egg in the final serving.

8. 8

   Bake and finish: spread the mayonnaise-yogurt-cheese mixture evenly over the top, then sprinkle with the remaining mozzarella and cheddar. Bake 20 minutes at 200°C (400°F), then broil/grill 2–4 minutes to lightly brown (watch closely). Rest 10 minutes before slicing so layers set cleanly.