Nargessi: Persian Spinach And Eggs

A simple one-pan spinach and egg breakfast dish. Garlicky and nutrient dense, serve this delicious dish with your favourite type of bread and Greek yoghurt.

Nargessi is a Persian spinach and egg dish usually eaten for breakfast. Onion is cooked in a pan with olive oil and flavoured with garlic and turmeric before adding the spinach. Eggs are then cracked into the spinach mixture and cooked to preference.

This dish gets its name from the narcissus flower. The egg white and yolk represent the petals and the corona of the flower. I love this dish and frequently make it on weekends because it is so easy to make and turns a fried egg into something a little more special.

I use fresh spinach, but you can also use frozen spinach. Just sauté it for longer to cook off the water. If you want a spicier version, then add some dried chilli flakes or Aleppo pepper at step 3 below.

Prep Time: 10 mins
Cook Time: 25 mins
Course: Breakfast

Ingredients:
• 2 tbsp olive oil
• 1 onion (finely sliced)
• 1 tsp turmeric
• 2 cloves garlic (optional)
• 150 g baby leaf spinach (washed)
• 4 large free range eggs
• Salt and pepper (to taste)

To make:
1) Place a frying pan on medium-high heat. Add olive oil.
2) Add onion and sauté until golden.
3) Add turmeric, followed by garlic and stir.
4) Add spinach and cook until wilted. Season spinach mixture with salt and pepper.
5) Make 4 holes in the spinach mixture and crack eggs into them. Cover with a lid and cook eggs for 5 to 8 minutes for a runny yolk. If you prefer a harder yolk, cook for 8 to 12 minutes.
6) Season eggs. Turn off heat. Serve with bread, roasted tomatoes and / or Greek yoghurt.

Originally created by Mersedeh Prewer for Saffron and Herbs.