Persian Breakfast: Soft Boiled Egg

Persian Breakfast: Soft Boiled Egg

During my first post about Persian breakfast I wrote about Noon-o Paneer-o Moraba, bread, feta cheese, and jam.  Today’s post about breakfast is all about Tokhmomorgh Asali, soft boiled egg, which literally translated tokhmomorgh means egg and asali means honeyed . I think that the reference to honey stems from the fact that the egg is smooth and runny.

While breakfast at Maman Fakhri’s house was always delicious lavash bread with feta cheese and homemade jam, breakfast at my mom’s house was a different experience. I remember sitting at our dining room table on Homayoon St. in Tehran, where I lived with my parents before they divorced, and eating breakfast on my own as my mom got ready to take me to school and then go off to her own job. This is probably one of the earliest memories I have of my childhood, I was probably under 4 years old.

Ingredients

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Read the whole recipe on My Persian Kitchen