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Persian spinach & onion fried eggs (nargesi-e esfenaj)

Persian spinach & onion fried eggs (nargesi-e esfenaj) in a frying pan

Persian spinach & onion fried eggs (nargesi-e esfenaj)

Name: Persian spinach & onion fried eggs (nargesi-e esfenaj)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: small pinch of saffron; 300g baby spinach; 3 tbsp avocado oil or any other oil; 2 onions sliced; ¼ tsp ground cumin; 2 tbsp melted butter; 2 free-range eggs separated; 1 lemon or lime, halved, to serve; bread to serve (optional)

Hami Sharafi

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.17 ratingsRate

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Make this Persian-inspired dish with spinach, onions and eggs for breakfast, lunch or dinner. Serve with bread for dipping into the yolks

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

small pinch of saffron
300g baby spinach
3 tbsp avocado oil

or any other oil
2 onions

sliced
¼ tsp ground cumin
2 tbsp melted butter
2 free-range eggs

separated
1 lemon

or lime, halved, to serve
bread

to serve (optional)

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Nutrition: Per serving

kcal421
fat35g
saturates11g
carbs12g
sugars9g
fibre5g
protein12g
salt0.6g

Method

step 1

Combine the saffron with 2 tbsp boiled water from the kettle and set aside to infuse. Rinse the spinach and leave to drain in a colander.
step 2

Heat the oil in a shallow, non-stick frying pan over a low-medium heat and fry the onions for about 15 mins, or until golden. Add the saffron water, cumin and ¼ tsp freshly ground black pepper. Mix well. Remove the onions to a bowl and set aside.
step 3

Tip the spinach into the pan, cover and cook over a medium- low heat for 2-3 mins, stirring occasionally until wilted. When the spinach is dark green, add the onions back to the pan and stir into the spinach. Season to taste and spread out in an even layer, then make two gaps in the mixture.
step 4

Put the melted butter in the gaps, then tip in the egg whites. Cover and cook for 2 mins, or until the whites are set. Remove the lid, carefully slide the yolks over the set whites, cover again and leave for another 1-2 mins until the yolks are cooked to your liking. Serve with the lemon or lime for squeezing over and bread for dipping.

Recipe from Good Food magazine, August 2023

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A star rating of 4.8 out of 5.17 ratings

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