Persian Fried Egg Tartine with saffron-infused caramelized onion & tomato jam 🍳 1 yellow onion, sliced 1 tablespoon unsalted butter 1 tablespoon olive oil Pinch of kosher salt 1/2 teaspoon Turmeric Small pinch of chili flakes 1 pinch saffron threads 1 heaping tablespoon tomato paste Eggs Sliced crusty bread Labne, for topping Fresh dill, for topping Freshly grated Parm, for topping In a pan over medium-low heat, melt the butter & olive oil. Add in your sliced onions and stir to coat. Cook the onions, stirring consistently to prevent from burning, until soft. Season with a generous pinch of salt. Continue to cook & stir the onions until brown & caramelized, about 30 min. Add in the turmeric and red pepper flakes, stir to coat the onions & toast the spices. In a mortar & pestle or a small bowl with the back of a wooden spoon, grind the saffron threads to a fine powder. Add in 2-3 ice cubes and allow to sit until melted. Pour the saffron water into the caramelized onions and stir, the water should help them get to a jam-like consistency. Add in the tomato paste & stir to combine, frying the tomato paste to develop the flavor. Remove from heat and set aside. Don’t clean your pan! Using the same pan with the jam remnants, place over medium heat & add 1-2 tablespoons of olive oil. Fry your eggs with a small pinch of salt until the edges are crispy & the whites of the egg are cooked through. If you want to cook the top of the egg, spoon some of the hot oil over the egg or cover the pan with a lid. Drizzle some olive oil on both sides of your crusty bread & toast on your pan, or in the oven, to golden brown. Spread your toasted bread with a layer of labne, followed by a layer of tomato-onion jam. Finish with a fried egg & a sprinkle of fresh dill & freshly grated parm. Enjoy! #breakfast #tartine #breakfastsandwich #persian #persianrecipes #easyrecipes #persianfood #caramelizedonions #saffron #friedeggs