Spinach Eshkaneh

Ingredients
Serves 4
Eggs, 4 nos
Potatoes, chopped in knuckle-sized pieces, 2 nos
Fried onions, 2 tablespoons
Flour, 1 tbsp
Spinach, finely chopped, 1 glass
Salt, pepper and turmeric for seasoning
Water, 5 cups
Mixture of water and sumac, 1/2 cup
Procedure
Fry the onions in oil in a pot. Sprinkle in the flour, pepper and turmeric powder and add in chopped spinach. Sauté finely and after a few seconds, pour in water. When water is boiling, add in cubed potatoes and keep on cooking till potatoes are half-cooked.
Take 2 eggs and beat in a bowl and mix with salt. Add into the pot. Once it starts simmering, carefully crack in the remaining eggs inside the pot and let them get solid.
Last stage is to add the mixed sumac and water. After a couple of moments, the dish is ready! Remove from the heat. It could n't be easier! Transfer to a deep bowl and serve with fresh Persian bread. Bon Appetit!
Cooking points,
The cuisine is served like Abgusht, a kind of Persian gravy. Cut bread into small cubes and put into the gravy. This is called making Tirid.
The Sumac used in the cuisine is different from sumac powder. It is used in cooking recipes. Kuftas are sometimes cooked with it. You can get from supermarket.