This simple and healthy Persian egg and spinach dish can be served for breakfast, lunch, or even as a light dinner. I have added feta cheese to enhance the flavour. Nargesi is a great source of energy, vitamins and iron. It is commonly eaten with flat bread in Iran but you can eat with any kind of bread.
40g salted butter
2 medium onions, finely chopped
1 tbsp olive oil
3 large cloves of garlic, finely chopped
½ tsp ground turmeric
400g baby spinach leaves
100g feta cheese, crumbled
4 free range eggs
Freshly ground black pepper
In a large frying pan, melt the butter and then add the onion and the olive oil. Give it a good stir so the onions are completely coated with butter. Cook for 12 minutes on a low to medium heat or until the onions are soften and golden, add the garlic and cook for another 2 minutes or until they become lightly golden, then add the turmeric and stir for a minute.
Distribute the spinach on top (evenly), add 4 tablespoons of water and cover with a lid (make sure the lid is big enough to cover all of the frying pan surface so that steam can build up inside). Cook for 4–5 minutes on low heat before giving it a good stir. Place the lid back on the frying pan and cook for a further 2–3 minutes or until most of the water is evaporated and the spinach is fully wilted. Season with salt and give it a good sir. Add the feta evenly on top and cook for another 2 minutes with the lid on.
Crack the eggs on top of the spinach, placing evenly over the dish. Leave to cook for 10–15 minutes so that the egg white becomes hard. (You can then either puncture the egg yokes and mix into the dish, or simply leave in tact; If after 8–10 minutes the spinach look dry or likely to burn, add couple of tablespoons of water and put the lid on for 2–3 minutes until the eggs are cooked to your liking).
Season if needed and crush some black pepper on top and serve.