My family loves Sokhov Boghdonosov Dabag, known in English
as Parsley, Onions, and Eggs. It’s is one of those regional Armenian dishes
that one side of my family (the Dikranagerdsis) made, but the other side (the Musa
cooked in olive oil, and, boy, can they soak it up! I always place the cooked
ones on paper towels to absorb as much oil as possible and that helps – to a
as spinach, peppers, shredded cheese, etc. and baked them in muffins tins. If
made in advance, these are great for a quick breakfast or an easy snack. Plus
they freeze well, and heat-up in a flash in the microwave for a grab-and-go breakfast.
a muffin tin before now, I’ll never know.
|Parsley, Onion, and Egg ‘Muffins’ served with crispy strips of … Basturma!|
Baked Parsley, Onion, and Egg ‘Muffins’
removed, finely chopped
Preheat oven to 350°F.
to soften – about 3-4 minutes. Remove from heat and cool a few minutes before
adding to eggs.
together until combined.
of a 12-cup muffin tin. (Note: I used 7 large eggs which filled 9 of the cups.)
|Parsley, onions and eggs – ready to bake|
Using a ladle, add equal amounts of the egg mixture into the sprayed cups, but do not fill
each cup more than 3/4 full.
be checked by inserting a small paring knife or a wooden toothpick in the
center. When done, the inserted knife or toothpick should come out clean.
|Hot from the oven!|
Serve immediately or at room temperature.
strips of basturma (bet you thought I was going to say bacon, didn’t you?!), Armenian
string cheese, and lavash or pita bread.
be placed in a freezer storage bag and frozen for later use.
plate, without crowding; cover with a paper towel and heat in 30 seconds increments at 50% power until heated through.
WARNING: Don’t over-do the heating or else the end result will be rubbery!