Nargesi-e Esfanaj (Spinach & Eggs)
I’ve got a simple recipe that won’t be sending you cruising up and down the grocery store isles.
This beautiful and colorful dish has the grace of eggs wrapped in the goodness of spinach. Nargesi-e Esfanaj, translated to Narcissus Spinach, is the sunny side up egg, laid on a bed of green spinach and sauteed onions, resembling the beautiful spring flower Narcissus (Daffodil) it is named after.
Ingredients (serves 2):
- 6- 8 oz fresh spinach (~ 1 cup frozen)
- 1 med. onion, thinly sliced
- 1-2 garlic cloves, minced
- 1/3 tsp turmeric
- 2-4 eggs
- salt & pepper
Time~ Prep: 25 min. Cook: 10 min
- Heat enough oil/butter in a large skillet over medium heat, saute the onion ’till golden brown. For this wait for the onions to turn translucent and continue sauteing on low heat until they turn golden brown ( ~15 min). Stir frequently so it does not burn.
- Meanwhile, in pot place the spinach and a 1/2 cup of hot water. Cook uncovered ’till the spinach wilts and the water evaporates.
- Add the garlic to the browned onion and saute ’till cooked. Stir in the turmeric and pepper ’till fragrant (~1 min).
- Add the spinach to the skillet and season with salt. Stir and cook for 1-2 minutes on medium heat.
- Break the eggs one at a time and gently place on top of the mixture.
- Cover and cook ’til the egg whites are set and the egg yolk is still runny (~1-2 min).
Serve warm on toast. Add a dollop of yogurt if desired.