Name: Persian Spinach & Onion Fried Eggs (Nargesi-e Esfenaj) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Persian
Ingredients: small pinch of saffron; ¼ tsp ground cumin; ¼ tsp freshly ground black pepper; 300g baby spinach; 2 onions, sliced; 3 tbsp avocado oil, or any other oil; 2 tbsp melted butter; 2 free-range eggs, separated; 1 lemon or lime, halved; bread, optional; 2 tbsp boiled water (from the kettle)

Introduction

Persian spinach and onion fried eggs, known as nargesi-e esfenaj, is a simple yet flavorful dish that combines tender spinach, caramelized onions, and perfectly cooked eggs. This savory breakfast or light meal is brightened with a touch of saffron and served with fresh lemon or lime for a delightful balance.

A black skillet filled with two sunny-side-up eggs placed side by side, surrounded by a generous layer of cooked dark green spinach mixed with golden brown caramelized onions, all lightly seasoned with black pepper. The spinach and onions create a textured, leafy bed around the eggs, with some browned bits adding contrast. The skillet rests on a white marbled surface with a mustard yellow cloth partially visible near the handle, highlighting the warm and rustic presentation. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Combine the saffron with 2 tablespoons of boiling water and set aside to infuse while preparing the other ingredients. Rinse the spinach and leave it to drain in a colander.

Step 2: Heat the oil in a shallow, non-stick frying pan over low to medium heat. Fry the sliced onions for about 15 minutes until they turn golden and caramelized.

Step 3: Add the saffron water, ground cumin, and ¼ teaspoon of freshly ground black pepper to the onions. Stir well, then remove the onions from the pan and set aside in a bowl.

Step 4: Add the spinach to the pan, cover, and cook over medium-low heat for 2 to 3 minutes, stirring occasionally, until the spinach wilts and turns dark green.

Step 5: Return the onions to the pan and mix them into the spinach evenly. Season with salt to taste. Spread the mixture out in an even layer and create two small gaps in it.

Step 6: Pour the melted butter into the gaps and carefully add the egg whites into each space. Cover the pan and cook for about 2 minutes until the whites are set.

Step 7: Remove the lid and gently slide the egg yolks over the set whites. Cover again and cook for another 1 to 2 minutes, or until the yolks reach your preferred doneness.

Step 8: Serve immediately with lemon or lime halves for squeezing over and bread on the side for dipping if desired.

Tips & Variations

For a dairy-free option, replace the melted butter with extra avocado oil or olive oil.

Adding a pinch of smoked paprika or chili flakes to the onions can introduce a subtle smoky or spicy note.

Use kale or Swiss chard instead of spinach for a heartier texture.

Serve with warmed flatbread or crusty bread to soak up the flavorful juices.

FAQs

Can I use whole eggs instead of separating them?

Separating the eggs helps cook the whites through while keeping the yolks tender. Using whole eggs may lead to a less defined texture but can work in a pinch—just be careful not to overcook them.

Is saffron necessary in this recipe?

Saffron adds a distinctive aroma and a subtle, earthy flavor that enhances the dish. If you don’t have saffron, you can omit it or substitute with a pinch of turmeric for color, though the flavor will be different.

Dinner

Persian Spinach & Onion Fried Eggs (Nargesi-e Esfenaj) Recipe

Introduction

Ingredients

Instructions

Tips & Variations

Storage

How to Serve

FAQs

Can I use whole eggs instead of separating them?

Is saffron necessary in this recipe?