Khoresh-e Esfenaj ba Tokhm Morgh (Spinach and Egg Stew with Lime)
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Ingredients
- 500 g spinach
- 4 eggs
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 2 tbsp lime juice
Nutrition (per serving)
- Calories
- 196 kcal
- Protein
- 11.4 g
- Carbohydrate
- 6.3 g
- of which sugars
- 4.2 g
- Fat
- 13.4 g
- of which saturates
- 2.5 g
- Fibre
- 3.4 g
- Salt
- 0.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large, wide pan and fry the onion and garlic for 5 minutes, then stir in the turmeric and cook for 1 minute.
- 2
Add the spinach in batches, stirring until each addition wilts down, then cook for 8-10 minutes until the spinach is soft and most of the liquid has evaporated.
- 3
Stir in the lime juice and season with salt and pepper.
- 4
Make four small wells in the spinach, crack an egg into each one, cover the pan and cook for 5-6 minutes until the eggs are just set to your liking.
- 5
Serve straight from the pan with flatbread or plain rice.
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