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5.0 from 3 votes

Nargessi

Persian Spinach & Eggs

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 2 (to 4)
Course: Breakfast , Brunch
Cuisine: Persian , Iranian

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
  • alt and pepper (to taste)

Instructions

    Cup of Yum
  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.