Persian Spinach and Eggs (Nargesi)

Why you’ll love this recipe

• The combination of spinach and eggs are popular all around the world. This recipe is the Persian version, known as Nargesi. It calls for a handful of ingredients and is ready in only 20 minutes.
• Spinach is a great source of iron, vitamins such as A, C and K and also has anti-inflammatory properties, making this a breakfast that’s good for you. If looking for more spinach recipes, check out Turkish sauteed spinach, spinach omelette, Greek spinach rice or yogurt spinach dip.
• This is a naturally vegetarian, low-carb and gluten-free dish that will satisfy you and tastes great.

Ingredients notes and substitutions

• Onion: This recipe calls for red onion, however, you can also use yellow or white onion if preferred.
• Spinach: I prefer using baby spinach, but regular ones would work, too. As you known, spinach shrinks a lot when cooked, therefore plan to use about 1 pound of spinach for 4 people.
• Spices: Use a combination of turmeric, salt and pepper.
• Eggs: You need 1 to 2 large eggs per person.

How to make spinach and eggs

1. Heat the olive oil in a large pan over medium heat. Saute the onion for a few minutes until light and translucent.
2. Add in the spinach and cook until wilted, about 10 minutes. You might need to add the spinach in two batches for it to fit in the pan. Cook until the excess water is evaporated. Add the turmeric, salt and pepper.
3. Using a spoon, make a few wells in the pan and crack the eggs into the wells. Cover and cook for a few minutes until the eggs reach your desired doneness.
4. Serve on its own or with some bread.

Serving suggestions

Serve spinach and eggs with bread such as lavash, barbari, Turksih pide or pita bread. In Iran, some would serve it with yogurt on the side. You can also turn it into a wrap with some tomatoes, feta, pickles or pickled turnip.

Variations

• Add herbs: You can add green onions or leek to the spinach for more flavor.
• Make it scrambled: To make scrambled spinach and eggs, whisk the eggs in a bowl and add the, to the spinach and onion mix, slowly stirring as it cooks.

Storage

Store the leftovers in an airtight container and refrigerate for up to 2 days. To reheat, use a microwave or heat in a pan over medium low heat for 10 to 15 minutes.

Frequently asked questions