Nargesi
Spinach, parsley and mint sauté with poached eggs
Ingredients
- 1 large onion, sliced
- 4 tablespoons olive oil, butter or ghee
- 4 cloves garlic, minced
- 1/2 teaspoon turmeric, ground
- 3 bunches fresh spinach, whole or cut into large pieces
- 1 bunch fresh parsley, chopped
- 1/2 cup fresh mint, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper, ground
- 4 eggs
Instructions
- Saute the onions in a large frying pan over medium heat for 10-15 minutes or until they have turned lightly golden.
- Add the minced garlic and turmeric and saute for an additional 2 minutes.
- Add the spinach and keep tossing it around until they have mostly wilted and you begin to see some liquid extracted from the spinach.
- Add the chopped parsley and mint, and season with salt and pepper. Cover and cook over medium-low heat for 15 minutes.
- Use a spoon to pull back some of the spinach to make a small space, and crack an egg into it. Continue until all the eggs have been cracked into the pan.
- Cover and cook for about 5 minutes over low heat. The eggs should be cooked, but somewhat soft and runny.
- Serve with Persian flat breads or steamed basmati rice with a side of plain yogurt.
Notes
I like to sprinkle a touch of turmeric, salt and pepper on each egg for flavor and color.
Tried this recipe?Let us know how it was!