Nargessi Esfanaj (Persian Spinach and Eggs)

IMG_3452

Since my son started crawling  a few months ago my culinary world has been turned upside down! Not content to sit still for more than 5 minutes, my son requires that I spend most of my day on my hands and knees chasing after him.  I find myself either cooking or prepping during his afternoon nap or making super speedy dinners during the very short time he will  bounce contentedly in his exersaucer.

It is for this reason that a recipe like Nargessi Esfanaj is a godsend! This dish takes little prep work and can be made in no time flat. And the icing on the cake is that it’s extremely healthy providing you with a mega dose of leafy greens and protein.

Delicate poached eggs on a bed of sauteed spinach, garlic and golden onions, Nargessi gets it’s name from the Narcissus flower (known in Farsi as Nargess). The Narcissus flower is white with a yellow centre which is the egg and the spinach is likened to the grassy meadow where the flowers bloom. Poetic huh?

Nargessi Esfanaj
(serves 2-4)

canola or olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1/2 tsp turmeric
10 ounces baby spinach, washed and dried
4 large eggs
salt and pepper

In a large (preferably non-stick) frying pan heat 3 tbsp of canola or olive oil over medium heat.  Add the onions and saute for 8 minutes. Then add the minced garlic. and saute for another 2-3 minutes or until the onions are lightly golden. Add the turmeric and saute for another minute.

IMG_3434

Add another tbsp of olive oil and half the spinach to the pan and when it starts to wilt add the other half of the spinach. Saute for about five minutes or until the spinach is wilted but still bright green. Season with about 1/2 tsp of salt and 1/2 tsp of pepper.

IMG_3436

Spread the spinach mixture evenly in the pan and crack four eggs on top. Cover the pan (if you do not have a lid, you can cover with foil)  Turn the heat down to medium low and cook for about 5-10 minutes until the whites are just set (or to your own liking). Season with more salt and pepper to your own taste.

IMG_3437IMG_3438

Serve with toasted bread, pita or barbarry. You can also serve this with steamed rice. Enjoy!

IMG_3462

Advertisements

4 thoughts on “Nargessi Esfanaj (Persian Spinach and Eggs)

  1. Haha, I remember those days! Before having kids, I thought baby days are the busiest, but trust me, you get busier and busier! I remember one trick I used. My kids were in the good mood and play on their own in the morning, so I used to prep everything for dinner in the morning and all I had to do in the evening was to cook. It allowed us to eat better (compared to try cooking everything in the evening). 🙂 This looks healthy and delicious. Fried eggs is always nice on the food!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s