Nargesi (Persian Spinach and Fried Egg Lunch with Caramelised Onions)
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Ingredients
- 400 g spinach
- 4 eggs
- 2 onions, thinly sliced
- 2 garlic cloves
- 0.5 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 232 kcal
- Protein
- 11.1 g
- Carbohydrate
- 8.5 g
- of which sugars
- 5.9 g
- Fat
- 16.6 g
- of which saturates
- 2.7 g
- Fibre
- 3.3 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the oil in a wide pan and fry the onions over a medium heat for 15 minutes, stirring often, until deep golden and caramelised.
- 2
Add the garlic and turmeric and cook for 1 minute, then add the spinach in batches and cook for 5-6 minutes until wilted and any liquid has evaporated.
- 3
Season with salt and pepper and spread the spinach mixture over the base of the pan.
- 4
Make four small wells, add the remaining oil and fry the eggs in the wells for 3-4 minutes until the whites are set and the yolks are cooked to your liking.
- 5
Serve straight from the pan with flatbread.
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