Description
Persian spinach & onion fried eggs (nargesi-e esfenaj) is a flavorful and comforting dish featuring sautéed spinach and caramelized onions infused with saffron and cumin, topped with delicately cooked eggs. This easy-to-make recipe highlights traditional Persian flavors and is perfect for a wholesome breakfast or light meal.
Ingredients
Scale
Spices and Flavorings
- small pinch of saffron
- ¼ tsp ground cumin
- ¼ tsp freshly ground black pepper
Vegetables
- 300g baby spinach
- 2 onions, sliced
Oils and Fats
- 3 tbsp avocado oil, or any other oil
- 2 tbsp melted butter
Eggs
- 2 free-range eggs, separated
For Serving
- 1 lemon or lime, halved
- bread, optional
- 2 tbsp boiled water (from the kettle)
Instructions
- Infuse Saffron: Combine the small pinch of saffron with 2 tablespoons of boiled water from the kettle and set aside to infuse, allowing the saffron to release its vibrant color and aroma.
- Prepare Spinach: Rinse the baby spinach thoroughly and leave it to drain in a colander to remove excess water.
- Fry Onions: Heat 3 tablespoons of avocado oil in a shallow, non-stick frying pan over low to medium heat. Add the sliced onions and fry gently for about 15 minutes, stirring occasionally, until they are golden and caramelized.
- Add Spices to Onions: Stir in the saffron water, ground cumin, and freshly ground black pepper to the golden onions. Mix well to evenly distribute the flavors. Remove the onion mixture from the pan and set aside in a bowl.
- Cook Spinach: Place the drained spinach into the same frying pan, cover with a lid, and cook over medium-low heat for 2 to 3 minutes, stirring occasionally until the spinach has wilted and turned a deep green color.
- Combine Spinach and Onions: Once the spinach is cooked, add the caramelized onions back into the pan and gently fold them into the spinach. Season with salt to taste, then spread the mixture out evenly in the pan.
- Create Spaces for Eggs: Make two small gaps or wells in the spinach and onion mixture. Pour the 2 tablespoons of melted butter into these gaps.
- Add Egg Whites: Carefully tip the egg whites into the butter-filled gaps. Cover the pan and cook for about 2 minutes or until the whites are set.
- Cook Egg Yolks: Remove the lid, gently slide the egg yolks over the set whites, cover again, and cook for an additional 1 to 2 minutes or until the yolks reach your desired level of doneness.
- Serve: Serve the Persian spinach and onion fried eggs hot with lemon or lime halves for squeezing over. Optionally, provide bread for dipping into the delicious mixture.
Notes
- You can substitute baby spinach with regular spinach but adjust cooking time to ensure it wilts properly.
- Using free-range eggs enhances flavor and texture.
- Adjust cooking time of the yolks according to your preferred consistency—less for runny yolks and more for firm yolks.
- Serve with crusty bread to soak up the flavorful juices.
- Saffron quality greatly affects flavor; use the best available for authentic taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Persian
Keywords: Persian spinach eggs, nargesi-e esfenaj, saffron eggs, Persian breakfast, spinach and eggs, caramelized onions, healthy breakfast
