Persian-Style Eggs with Potato Dough (Tokhme Morgh ba Khomeer-e Sib Zamini)
"Transform your brunch with this elegant Persian fusion featuring silk-smooth eggs nestled on golden potato clouds and topped with a vibrant herb-infused tomato reduction."
Instructions
Heat the olive oil in a large pan over medium heat. Add the chopped onion and corn and sauté for 4–5 minutes, until the onion is soft and translucent.
Stir in the chopped roasted tomatoes. Season with salt and black pepper, reduce the heat, and let the mixture simmer gently for about 10 minutes until slightly thickened and aromatic. Set aside and keep warm.
Meanwhile, boil the potatoes in salted water until fully tender. Drain, peel, and mash until smooth.
Mix the mashed potatoes with the flour and a small amount of water, just enough to form a soft, pliable dough. Season lightly with salt.
Lightly grease a pan and cook portions of the potato dough over medium heat for 1–2 minutes per side, until set and lightly golden. Transfer to a serving dish.
In a separate pan, melt the butter over medium-low heat and fry the eggs sunny-side up, keeping the whites set and the yolks soft.
Arrange the fried eggs over the warm potato dough. Spoon the onion and tomato mixture generously on top.
Finish with chopped parsley, fresh coriander, thyme, and basil. Serve warm, ideally with fresh bread on the side.