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    Home » Breakfast and Brunch

    Persian Spinach and Eggs (Nargesi)

    Published: Mar 2, 2019 · Modified: Sep 8, 2022 by Shadi HasanzadeNemati · This post may contain affiliate links .

    3884 shares
    • 31
    Jump to Recipe Print Recipe

    Spinach and eggs, Persian style! This one pan breakfast is easy, healthy and ready in only 20 minutes. You only need a handful of ingredients to make this delicious egg recipe.

    spinach and eggs on 2 plates on a blue backdrop.

    Eggs are a staple of breakfast recipes and we love our egg dishes to be delicious and easy to make. From Turkish menemen (eggs and tomatoes) and Cilbir (Turkish poached eggs with yogurt sauce) to Italian baked eggs and Yeralma yumurta (hard boiled eggs and potatoes), there are so many ways to enjoy eggs for breakfast. This spinach and egg recipe is a favorite that comes together in no times and is perfect for a quick, healthy breakfast.

    Table Of Contents:
    • Why you'll love this recipe
    • Ingredients notes and substitutions
    • How to make spinach and eggs
    • Serving suggestions
    • Variations
    • Storage
    • Frequently asked questions
    • More breakfast recipes
    • Step-by-Step Recipe

    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

    ingredients are red onion, spinach, turmeric, salt and pepper, olive oil and eggs.
    • 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.

    nargesi on a piece of bread.

    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

    Can I use frozen spinach for this recipe?

    Yes, thaw the frozen spinach and discard the excess liquid before adding it to the onions.

    Can I use canned spinach?

    You can use canned spinach for this recipe. Discard the liquid in the can and add it to the sauteed onion. Cook until all the excess liquid is evaporated, then add the eggs.

    How long should I cook the eggs for?

    This depends on how you'd like the eggs to be. For soft and runny yolk, cook the eggs for 3 to 4 minutes on medium heat. For fully cooked yolks, cook for 5 to 8 minutes until it's completely set.

    Can I make spinach and eggs ahead of time?

    It's best to cook this dish fresh so the eggs have the best texture. However, to save time, you can saute the onion and spinach a day in advance and when you're ready to cook, heat it and add the eggs.

    spinach and eggs in a pan on a blue backdrop.

    More breakfast recipes

    • Savory Bread Pudding with Sausage and Spinach [Video]
    • Mediterranean Breakfast Hash with Tahini Sauce
    • Easy Shakshuka with Feta
    • Sausage Breakfast Muffins (Mediterranean Style)

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Persian Spinach and Eggs (Nargesi)

    Shadi HasanzadeNemati
    Spinach and eggs, Persian style! This one pan breakfast is easy, healthy and ready in only 20 minutes. You only need a handful of ingredients to make this delicious egg recipe.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 17 mins
    Course Breakfast
    Cuisine Persian
    Servings 4 servings
    Calories 194 kcal

    Ingredients
      

    • 2 tablespoon olive oil
    • 1 red onion sliced
    • 4 cloves garlic minced
    • 1 Lb baby spinach
    • ¼ teaspoon turmeric
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 5 large eggs

    Instructions
     

    • Heat the olive oil in a large pan over medium heat. Saute the onion until translucent.
    • Add in the garlic and spinach. You might need to add the spinach in two batches. Cook until the spinach is wilted and the excess liquid is evaporated. Add the turmeric, salt and pepper.
    • Using a spoon, make wells in the pan and crack the eggs in the wells.
    • Cover with a lid and cook for 3 to 8 minutes, until the eggs are done to your liking.
    • Serve warm.

    Notes

    • You can use frozen spinach for this recipe, thaw in the fridge and squeeze to get rid of the liquid. Then add it to the sauteed onion. 
    • It's possible to use canned spinach as well. Discard the excess liquid before adding it to the onion. 
    • Serve spinach and eggs with lavash, pita, barbari or pide bread. 
    • Store the leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the microwave or in a pan over medium low heat. 

    Nutrition

    Calories: 194kcalCarbohydrates: 8gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 233mgSodium: 471mgPotassium: 776mgFiber: 3gSugar: 2gVitamin A: 10972IUVitamin C: 35mgCalcium: 160mgIron: 4mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
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    3884 shares
    • 31

    Reader Interactions

    Comments

    1. Iwik

      November 17, 2021 at 2:57 am

      5 stars
      This nutritious and oh so tasty meal is an absolute winner. So easy to prepare and the combination of spices and garlic provide a delicious start to the day. My partner took one look at it and said I’ll have some of that next time. Next time won’t be too far away.

      Reply
    2. Leiza Storhaug

      September 04, 2021 at 4:33 pm

      Hi loving your website. Excited to be making your Persian love muffins. :). Waiting for my rose water.

      Reply
    3. wilhelmina

      December 16, 2020 at 3:37 pm

      5 stars
      This was perfect for lunch today! It is so healthy and easy and I will be making it often!

      Reply
    4. Allison

      December 16, 2020 at 9:24 am

      5 stars
      Delicious and healthy! Just what I needed. Thank you!

      Reply
    5. Sara @ Life's Little Sweets

      January 18, 2016 at 12:24 am

      5 stars
      This looks so easy and delicious, I feel like I can taste how good those eggs look through the screen!

      Reply
      • unicornsinthekitchen@gmail.com

        January 18, 2016 at 11:13 am

        Thanks Sara! Glad you like it! <3

        Reply
    6. Manju | Cooking Curies

      January 13, 2016 at 8:22 pm

      5 stars
      love love skillet eggs. I usually make them spicy with onions and tomatoes or with some creamed kale. This looks good!

      Reply
      • unicornsinthekitchen@gmail.com

        January 13, 2016 at 9:03 pm

        Have never tried skillet eggs with creamed kale! Sounds delicious!

        Reply
      • unicornsinthekitchen@gmail.com

        January 13, 2016 at 9:03 pm

        Have never tried skillet eggs with creamed kale! Sound delicious!

        Reply
    7. Matt @ Plating Pixels

      January 11, 2016 at 6:11 pm

      Looks simple but super yummy and healthy! Perfect quick breakfast.

      Reply
      • unicornsinthekitchen@gmail.com

        January 11, 2016 at 8:34 pm

        Thank you Matt! It is real quick!

        Reply
    8. Leah

      January 11, 2016 at 1:53 pm

      This recipe sounds so wonderful! How easy and healthy!

      Reply
      • unicornsinthekitchen@gmail.com

        January 12, 2016 at 1:19 am

        We love it Leah, I hope you like it too! <3

        Reply
    9. Vicky @ Avocado Pesto

      January 11, 2016 at 11:05 am

      Looove egg skillets - I make them all the time but have yet to try the combo of red onions, spinach and turmeric! Love the addition of turmeric here and loved watching the cooking video -- I seriously NEED to start making those : ))

      Reply
      • unicornsinthekitchen@gmail.com

        January 11, 2016 at 12:07 pm

        I'm kinda getting addicted to making videos lol! You will love the combination!

        Reply
    10. Gloria @ Homemade & Yummy

      January 09, 2016 at 3:21 pm

      Loved your video...have yet to try making on myself. This is a great brunch or light dinner recipe....love it!!

      Reply
      • unicornsinthekitchen@gmail.com

        January 09, 2016 at 11:26 pm

        It's our favorite too Gloria! Always turns out great!

        Reply

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    Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. You’re in for a delicious adventure and collection of unique and tasty recipes.

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