Chighirtma

Melt butter in a wide skillet with a lid and cook onion until soft and golden.

Add chicken thighs, saffron, salt and black pepper to golden onions and brown lightly. Add tomatoes and water, cover and simmer until the chicken is cooked through and tender.

Stir lemon juice into braised chicken, pour eggs evenly over the top, cover and cook on low until the eggs are just set.

Scatter dill over and serve straight from the pan.