Scrambled eggs with fenugreek

Ingredients for people 6

• 100 mi of oil
• 4 finely sliced ​​onions
• 3 teaspoons of white flour
• 2 teaspoons of dried fenugreek
• Salt
• Pepper
• 1 teaspoon of turmeric
• 600 of water
• 3 potatoes peeled and cut into wedges
• 3 eggs
• 1 sugar spoon or, for those who like a more sour taste, lemon juice, or pomegranate, or a handful of pitted slimy (optional).

Preparation

Heat the oil in a saucepan and when it is hot add the finely sliced ​​onions, frying until golden brown. Add the flour, fenugreek, salt, pepper and turmeric and mix evenly. Pour in the water and bring it to a boil. Add the potatoes and cover with the lid. Now add one of the ingredients indicated as optional, if you prefer to obtain a more acidic or slightly bittersweet flavor. Cook over moderate heat for about 40 'until the potatoes are cooked. Taste and season with salt or lemon as needed. Finally, break the eggs into the pot and, stirring with a wooden spoon, continue cooking for 5 'until the eggs congeal and mix with the rest of the ingredients.