Peel and finely slice the onions.
Heat vegetable oil in a pot and fry the onions until golden brown.
Add turmeric and dried fenugreek. Stir briefly until fragrant.
Add flour and cook for one minute.
Peel and dice the potatoes, then add them to the pot.
Pour in the water, season with salt and black pepper, and bring to a boil.
Reduce the heat and simmer for approximately 20 minutes until the potatoes are tender.
Beat the eggs lightly and gradually pour them into the soup while stirring gently.
Simmer for another 3-5 minutes until the eggs are fully cooked.
Serve hot with traditional Persian bread.
