One-Pot Wonders

Persian Spinach & Eggs (Nargesi)

March 14, 2021
7 Ratings
Photo by Jenny Huang
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
Author Notes

Nargesi is a Persian spinach and egg dish that's simple, yet full of flavor. Creamy spinach and delicious runny egg yolk—what's not to like? —Shadi Hasanzadenemati

What You'll Need
  • 4 tablespoons extra-virgin olive oil
  • 1 cup red onion, sliced
  • 3 garlic cloves, minced
  • 5 cups baby spinach, roughly chopped
  • 4 eggs
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon salt (more if needed)
  1. Heat extra virgin olive oil in a large pan over medium heat.
  2. Once the olive oil in shimmery, saute red onion until it's translucent and golden.
  3. Add in minced garlic and chopped baby spinach. Stir and cook until they're wilted half way.
  4. Add the eggs into the pan, one by one but don't stir.
  5. Sprinkle turmeric, cayenne and salt on the spinach and eggs, cover and let it cook for about five to seven minutes, until the egg whites are fully cooked and the yolk is runny.
  6. Serve warm with fresh bread.

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Shadi HasanzadeNemati is a food writer and recipe developer at Unicorns in the Kitchen. She loves a good tahdig and her favorite spice is saffron.

1 Review

Kevin S. November 30, 2020
Dirt cheap and absolutely delicious. This is a rent week staple.