Persian Spinach and Eggs – Nargesi is an easy dish, very nutritious and made in one pan and in no time! Full of great flavors and spices, delicious indeed!
Persian Saturday is here! Today, I have a family favorite for you!
I LOVE eggs in my food, anything that’s cooked in a pan
with a couple of eggs broken on top of it is right up my alley. And I also love spinach. In Iran, we use a lot of spinach in our cooking such as in stews or dips. This Persian spinach and eggs – Nargesi – is one of our family favorites. Like this Cheesy Shakshuka, this dish is also super easy to make and incredibly delicious.
My sister-in-love always used to make it when she visited Turkey and we used to have long breakfasts, I will tell you about long breakfasts in Turkey once I go back, which is some time soon.
As it’s obvious from its name, Persian spinach and eggs – Nargesi is made of Spinach and eggs plus onions. Like many Persian dishes, the spices used in this one are salt, pepper and turmeric.
We sometimes add leek to it but originally it doesn’t contain leek. Like many other Persian foods, this one is also made differently in each family. Some of my friends saute spinach and onion but they don’t add eggs and serve it without egg. That’s also as tasty. Persian spinach and eggs- Nargesi – is full of nutrients too, as spinach is a great source of iron.
“Persian Spinach and Eggs – Nargesi is good for any time of the day!”
The only thing to note about this dish is to be careful not to burn the spinach as it cooks really fast. Therefore, it’s always better to have all your ingredients at hand before you start cooking so there won’t be any incidents of burnt spinach because the egg was not at hand.
This recipe is for one person but you can easily make it for everyone! Just add a lot of spinach and many eggs! Happy Persian Saturday!
Persian Spinach and Eggs - Nargesi
- 1 tbsp olive oil
- 1 small onion sliced
- 1 1/2 cup chopped spinach
- 1/4 tsp turmeric
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 egg
- Heat olive oil in a pan over medium heat.
- Saute onion until translucent.
- Add spinach and saute until cooked.
- Add turmeric, salt and pepper.
- Break the egg into the pan and cover until cooked and the yolk is still soft.
- Serve hot.
You can easily double or triple the recipe.