Spinach and Eggs (Nargesi)

Spinach and Eggs (Nargesi) is a tasty and nutritious Iranian dish combining the earthy taste of spinach with the richness of eggs. Quick to prepare, it suits a busy morning breakfast or light dinner. The blend of spices and herbs adds depth, while the runny yolks provide a creamy texture that complements the wilted spinach. The dish is both nutritious and simple, allowing the fresh ingredients to shine with a delightful balance of flavors.

Ingredients

• 1 Tbsp olive oil
• 1 whole onion, chopped
• 6 oz spinach leaves
• 4 whole eggs
• cumin
• salt
• black pepper

Instructions

1. Heat olive oil in a skillet over medium heat until it shimmers.
2. Add the chopped onion and cook for 3 to 4 minutes until translucent.
3. Add the spinach leaves and cook for 2 to 3 minutes until wilted, stirring occasionally.
4. Sprinkle cumin evenly over the spinach mixture.
5. Create four small wells in the spinach mixture and carefully crack an egg into each well.
6. Season with a pinch of salt and black pepper.
7. Cover the skillet and cook for 4 to 5 minutes until the egg whites are set but yolks remain runny. Remove from heat.
8. Serve immediately in a white dish.

Keywords: Nutritious, Healthy, Traditional, Breakfast, Iranian

Spice Rack: Cumin

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