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Spinach and Eggs
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5 from 10 votes

Persian Spinach and Eggs (Nargesi)

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Breakfast
Cuisine: Persian
Servings: 4 servings
Calories: 194kcal

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.

Video

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: 194kcal | Carbohydrates: 8g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 233mg | Sodium: 471mg | Potassium: 776mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 35mg | Calcium: 160mg | Iron: 4mg