Nargesi Esfenaj (Persian Egg and Spinach)
Nargesi Esfenaj (Persian spinach and egg) is a traditional Persian veggie dish made with spinach, onion and garlic, and topped with sunny side up eggs. Nargesi can be served, whether on its own or with bread as a healthy breakfast, brunch, or a light lunch.
For another easy breakfast idea with spinach, give this Baked Feta with Spinach and Chickpeas a try.
Yield: Serves 3
- 10 cups chopped spinach, about 500 g
- 5 garlic cloves, finely chopped
- 1/4 teaspoon turmeric powder
- 1 medium onion, finely chopped
- 4 tablespoons vegetable oil
- 4 eggs
- salt & black pepper to taste
Heat the oil in a skillet over medium heat. Add the onion and sauté until golden.
Add the spinach and garlic and cook until cooked and all the liquid is absorbed.
Add the turmeric, salt and pepper and give it a quick stir.
Flatten the surface using the back of a spoon. Carefully break the eggs over the spinach and cook covered until the yolks are set and still soft. Serve hot with bread.
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yummy
Looks wonderful!! I\'m making it tonight! :) Thanks for the recipe! :)
It looks very nice!