In a large frying pan, saute the onions in oil over medium heat for about 10 minutes. Add garlic and turmeric and continue to saute for 2 additional minutes.
Add the ground meat, breaking the chunks into smaller pieces and blending them into the sauted onions. Saute the meat and onion mixture for 5 minutes on medium-high heat. The meat should have turned light brown and no longer look raw.
Add the tomato paste and continue to stir and saute for another 2 minutes to bring out the flavor of the tomato paste.
Add the potatoes, tomatoes, water, salt, pepper and Ab Ghooreh or lemon juice and bring to a gentle boil. Once boiling, reduce heat, cover and cook for 40 minutes. Test to make sure the potatoes are sufficiently cooked and tender.
Using a spoon, pull the meat back to make room for the eggs to get cracked into the pan. Crack the eggs into the meat sauce one at a time.
I like to sprinkle a touch more salt and pepper on top of the eggs and then cover and cook on medium-low heat for about 5-7 minutes depending on how runny or cooked you prefer your eggs.
Once the eggs are cooked to your liking, turn off the heat and allow the stew to sit for 5 minutes before serving.
Bij Bij can be served with Persian flatbreads or with steamed basmati rice and a side of yogurt and fresh herbs.