Can’t get enough of Parsley, Onions, and Eggs? You’re not the only one!

I’m re-posting a story from the early days of The Armenian Kitchen. This time it’s a Dikranagerdsi favorite – ‘Sokhov Boghdonosov Dabag’ (Parsley, Onions, and Eggs) – also known as ‘Ejjeh’ to those from other regions.

Besides our recipe, Onnik Dinkjian’s recipe for this dish as well as my muffin-cup version are included. 

Muffin-style Parsley, Onions, and Eggs served with Basturma! 

The story and recipes

The combination of parsley and onions is familiar to most of us as the perfect complement to a multitude of dishes, but the practice of mixing them with eggs is especially popular among Armenians from Dikranagerd. My father and my mother-in-law, who both spoke and cooked in the distinctive Dikranagertsi style, called this sokhov boghdonosov dabag.

Parsley, onions and eggs -aka- sokhov boghdonosov dabag – prepared by Onnik Dinkjian. His recipe is below.(Photo credit: Anahid Dinkjian)

This might be my favorite breakfast of all time — except, it’s not just for breakfast.
Eggs are generally associated with the morning meal, but this recipe makes a very satisfying meal any time of day. It can be eaten hot, cold, or at room temperature.
And it’s perfect for wrapping in fresh, soft lavash.

Our recipe for Parsley, Onions and Eggs 
4 to 6 eggs
1 diced medium yellow onion (or 1 cup chopped green onion)
1 bunch parsley, chopped
olive oil

1. Beat the eggs until smooth.
2. Slowly heat a 10-inch skillet with just enough olive oil to sauté the onion until slightly soft.
3. Add the sautéed onion and the parsley to the egg and beat again until blended.
4. Add salt and pepper to taste.
5. Reheat the skillet with about 1/8 inch of oil, being careful not to let the oil smoke.
6. Test by adding a few drops of egg mixture to see if the oil is ready.
7. Slowly pour in enough egg mixture to make a thin sheet slightly thicker than a crepe and about six inches across.
8. Turn once, cooking until slightly brown on each side.
9. Remove and place on a paper towel to absorb excess oil.

Onnik Dinkjian’s recipe: Parsley, Onions and Eggs 
Note: Ingredient amounts are up to you!
Onion (chopped coarsely) 
Fresh Parsley (chopped fine) 

Mix all ingredients together. 

Use CANOLA Oil, (not olive oil), Heat GENEROUS amount of Canola oil in the pan so that the mixture fluffs up and can almost float in the pan. 
(Spoon some of the egg mixture into the hot oil. Cook a few at a time until all mixture is used.)

When browned (on both sides) and eggs are cooked, serve with salt/pepper and fresh parsley sprig for garnish.

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  1. Anonymous May 31, 2020 at 1:35 am

    I tried making this just the other day (not this recipe though), but it didn't turn out like my mother's, probably because I didn't use enough oil. I'd like to limit the amount of oil, so maybe the muffin version would be better, but I didn't see it in the article. Can you please add it? Thank you!

    1. tigerlille May 31, 2020 at 5:01 am

      Don’t know if this will help, but if your oil is at the proper temperature for frying (350 degrees F?), you shouldn’t acquire that much additional oil. You can monitor the temperature with an instant read thermometer. You can also save and reuse the frying oil; if you do that, it is good to put the oil through a filter first. I am looking forward to the addition of the muffin version to the post as well. One thing I dislike about the recipe are the directions to brown something on both sides; if that is in reference to the eggs, gag me. I loathe browned eggs. I slow down my heat and cooking time so that the eggs come out perfectly yellow and set, no brown spots whatsoever.

  2. Unknown May 31, 2020 at 12:53 pm

    needed to add crashed garlic also red pepper.


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