Nargesi Esfenaj (Egg & Spinach)

Nargesi Esfenaj is a Persian recipe, it is a great vegetable dish made with spinach and egg. It would be served with bread.

Ingredients

•   500 g fresh spinach, chopped
•   5 garlic cloves, diced
•   1 medium onion, diced
•   4-5 tablespoons vegetable oil
•   4 eggs
•   1/2 cup water
•   salt & black pepper to taste

Preparation

Slightly cook spinach with 1/2 cup of water and a bit of salt over medium heat for a few minutes (about 10 minutes).
Drain water (using the back of a spoon to squeeze extra water from spinach) and set it aside.

Heat vegetable oil in a non-stick pan over medium heat. Add onions and sauté until slightly golden. Add drained spinach and garlic; cook for a few more minutes (about 5 minutes).
Flatten the surface using the back of a spoon and break the eggs on top, taking care not to break the yoke.
Add salt and pepper and cover the pan until eggs are cooked but the yoke should remain soft.

Makes 3 servings.

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