Nargessi
Persian Spinach & Eggs
Servings: 2 (to 4)
Ingredients
- 2 tbsp olive oil
- 1 onion (finely sliced)
- 1 tsp turmeric
- 2 cloves garlic (optional)
- 150 g baby leaf spinach (washed)
- 4 large free range eggs
- Salt and pepper (to taste)
Instructions
- Place a frying pan on medium-high heat. Add olive oil.
- Add onion and sauté until golden.
- Add turmeric, followed by garlic and stir.
- Add spinach and cook until wilted. Season spinach mixture with salt and pepper.
- Make 4 holes in the spinach mixture and crack eggs into them. Cover with a lid and cook eggs for 5 to 8 minutes for a runny yolk. If you prefer a harder yolk, cook for 8 to 12 minutes.
- Season eggs. Turn off heat. Serve with bread, roasted tomatoes and / or Greek yoghurt.