Spinach, parsley and mint sauté with poached eggs
Main Course, Side Dish
eggs, herbs, Nargesi, spinach, vegetarian
Omid Roustaei, The Caspian Chef
cut into large pieces
olive oil, butter or ghee
Place the spinach in a large frying pan and cook over medium-high heat for 5 to 7 minutes or until the spinach has wilted.
Place the spinach in a strainer and remove the excess liquid. Do not press or squeeze all of the liquid out of the spinach. Save the liquid for other uses in soups or stews.
In the same frying pan, add the olive oil and saute the onions over medium heat for 10-15 minutes or until they have turned lightly brown.
Add the minced garlic and turmeric and saute for an additional 2 minutes.
Add the spinach, parsley, mint, salt and pepper, cover and cook over medium 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.
I like to sprinkle a touch of turmeric, salt and pepper on each egg for flavor and color.