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Nargesi Recipe: Persian Spinach and Eggs

An easy Persian spinach and egg dish made with fresh spinach, golden onions, garlic, turmeric, and eggs. Ready in about 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Iranian, Persian
Calories: 180
Ingredients Method

Ingredients
  

  • 500 g fresh spinach
  • 4 large eggs
  • 1 large onion thinly sliced
  • 2 garlic cloves minced
  • 2 tablespoons vegetable oil or olive oil
  • ½ teaspoon turmeric
  • ¼ teaspoon black pepper
  • Salt to taste
  • Optional:
  • Pinch of ground cumin
  • Red pepper flakes
  • Fresh lemon juice
  • Small amount of butter
  • Saffron

Method
 

  1. Cook the spinach
  2. Wash and roughly chop the spinach. Cook it in a wide skillet over medium heat until wilted. Continue cooking uncovered until excess moisture has evaporated. Remove and set aside.
  3. Cook the onion
  4. Heat the oil in the skillet. Add the sliced onion and cook over medium heat until soft and golden. Add the garlic and cook for 30 seconds to 1 minute.
  5. Add the spices
  6. Stir in the turmeric and black pepper and cook for a few seconds until fragrant.
  7. Combine with spinach
  8. Return the spinach to the skillet. Season with salt and cook for a few minutes. Make sure there is little or no excess liquid before adding the eggs.
  9. Add the eggs
  10. Make four small wells in the spinach mixture and crack an egg into each well. Cover the skillet and reduce the heat to low.
  11. Cook the eggs
  12. Cook until the whites are set and the yolks reach your preferred consistency. Serve immediately with warm bread, yogurt, herbs, or fresh lemon.
  13. Notes
  14. For the best Nargesi recipe, make sure the spinach is not watery before adding the eggs. Cook the onions slowly until golden, and use low heat to gently cook the eggs.