Persian spinach and eggs

This is a simple breakfast, brunch or light dinner dish that my mum frequently cooked during my childhood. My love for spinach and other greens probably comes from this dish being introduced early as a child. 

There is a lot of advice out there regarding the impact of the early introduction of varied and bitter flavours to babies during the weaning phase, such as kale and spinach, to ensure they grow up to to eat greens and have a diverse palate. I can certainly vouch for that as I gave my daughter pureéd frozen Brussels sprouts during her weaning stage, I did heat them up but, even so, both my husband I nearly gagged when we tried it. She, on the other hand, guzzled it down like it was cake and now, at the ripe old age of one, she didn’t bat an eyelid at the introduction of Nargessi and even used her hands to spoon the spinach and egg into her mouth.

Nargessi gets its name from the narcissus flower. The egg white and yolk representing the petals and the corona of the flower. It is a nutrient dense dish and if you serve it with rice as a lunch or dinner option, perfectly balanced for the whole family. I tend to eat mine as a weekend breakfast or brunch option with buttered sourdough toast or Persian flatbread, a side of roasted cherry tomatoes or a dollop of Greek yoghurt. 

We love a cooked breakfast in our household but the Full English can be overindulgent and take a while to cook. This dish is a lovely veggie alternative and quick to rustle up.

I use a lot of spinach, but feel free to revise the spinach amount down. Also if you want a spicier version, then add some dried red chilli flakes or Aleppo pepper at step 3 below. You can also use frozen spinach, you will just need to sauté it for longer to cook off the water.


Persian spinach and eggs
Prep Time20 mins
Cook Time25 mins
Course: Breakfast, Brunch
Cuisine: Iranian, Persian
Keyword: egg recipes, spinach, vegetarian
Servings: 2
Author: Mersedeh Prewer


  • 2 tbsp olive oil / ghee / butter
  • 1 onion (finely sliced)
  • 1 tsp turmeric
  • 2 cloves garlic (optional)
  • 200 g baby leaf spinach (washed)
  • 4 large free range eggs
  • Salt and pepper (to taste)


  • Place a frying pan on a medium to high heat and add the oil / ghee or butter.
  • Add the onion and sauté until golden.
  • Add the garlic and then the turmeric and stir.
  • Add the spinach, stir and cook until wilted. Season the spinach mixture with the salt and pepper.
  • Make 4 holes in the spinach and crack the eggs into them. Cover with a lid and let the eggs cook for 5 to 8 minutes until the eggs are firm but the yolk is still runny (unless you prefer a hard yolk, then cook for a further 3 to 5 mins).
  • Season the cooked eggs. Turn off the heat and tuck in. Serve with bread, roasted cherry tomatoes and / or Greek yoghurt.

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