Authentic Eshkaneh

Ingredients
Serves 6
2 to 3 onions, medium
Oil for frying
3 to 4 Eggs
1 tablespoon powdered fenugreek leaves
2 tablespoons wheat flour with miller's bran
1 tablespoon turmeric powder, if desired
Salt and pepper, for seasoning
Directions
First , chop up the onions and fry in oil in a pot till golden brown. Add in the flour and dried fenugreek and sauté in the pot. If desired, apply one tablespoon turmeric powder and sauté well. Then pour in 3 to 4 glasses of water and bring to a boil. Adjust the seasoning, salt and pepper.
Crack the eggs in a bowl and mix together with a pinch of salt. Beat well and add into the pot gradually. Make sure to pour the beaten eggs all over the pot, not only one special place. Let it simmer for a couple of minutes. If desired, you can break the eggs in one by one without stirring. Let the eggs get stiff and hard. In the image above the eggs have been added one by one on top. Serve the dish with fresh Persian bread and herbs or pickled vegetables. Bon Appetit!
Note,
You can give your own time for cooking the eggs. It depends on how you want them to look.
Put pieces of bread inside the bowl of the gravy. This is what is called Tirid.
Put the eggs inside a separate dish and take on to the table.