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.
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
- 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 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
- Heat the olive oil in a large pan over medium heat. Saute the onion for a few minutes until light and translucent.
- 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.
- 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.
- Serve on its own or with some bread.
- 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.
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
Yes, thaw the frozen spinach and discard the excess liquid before adding it to the onions.
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.
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.
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.
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Persian Spinach and Eggs (Nargesi)
- 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
- 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.
- 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.