Persian Spinach and Eggs (Nargesi-ye Esfenaj)

Persian Spinach and Eggs (Nargesi-ye Esfenaj)

Serves 4

Persian Spinach and Eggs makes a filling and quite satisfying light dinner or lunch. It also is a delicious addition to a larger Persian dinner. Rich egg yolks and earthy spinach are a classic pairing, and subtle Persian spicing perks up the dish and our taste buds. 

2 bunches fresh spinach (1 pound)
1 1/2 cups diced onion, 1/2” dice
2 Tbsp. olive oil
1 tsp. ground turmeric
Freshly ground black pepper
1/2 tsp. crushed red pepper flakes (optional)
4 eggs

Clean spinach and wash it well in several changes of water.  Blanch in boiling, salted water for 30 seconds, drain, and squeeze out excess water. Roughly chop spinach.

Season onions with turmeric, salt, freshly ground black pepper, and crushed red pepper flakes. Sauté onions in olive oil until they soften and are translucent.  Add spinach and stir to thoroughly combine. Cook for 3-5 minutes, or until flavors have melded.

Using wooden spoon, spread spinach evenly in pan. Make four indentations in spinach and break an egg into each one. Lightly dust eggs with salt and freshly ground black pepper. Cover and cook over low heat until eggs have just set (about 4-5 minutes.)

Serve with bread and fresh plain yogurt.

Recipe printed from Laurie Constantino:

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