Nargesi Esfenaj (Persian Egg and Spinach)
Yield: Serves 3
Ingredients:
  • 10 cups chopped spinach, about 500 g
  • 5 garlic cloves, finely chopped
  • 1/4 teaspoon turmeric powder
  • 1 medium onion, finely chopped
  • 4 tablespoons vegetable oil
  • 4 eggs
  • salt & black pepper to taste
Instructions:

Heat the oil in a skillet over medium heat. Add the onion and sauté until golden.

Add the spinach and garlic and cook until cooked and all the liquid is absorbed.

Add the turmeric, salt and pepper and give it a quick stir.

Flatten the surface using the back of a spoon. Carefully break the eggs over the spinach and cook covered until the yolks are set and still soft. Serve hot with bread.

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