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Nargesi Esfenaj, eggs over spinach, is a vegetarian breakfast meal that can be served as a brunch or even a main course with pita bread.  Eggs are cooked (just enough to set the whites) over a bed of fresh spinach that is sautéed with caramelized onions and aromatic garlic. The runny egg-yolk, when broken into, mingles with the garlicky spinach to create a delicious flavor combination.

Nargesi Esfenaj (Eggs over Spinach)

Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 3 to 6 Servings


2 pounds fresh spinach washed and drained
4 tablespoons oil
1 large onion, peeled and thinly sliced
3 cloves garlic, peeled and chopped (optional)
¼ teaspoons salt
1/8 teaspoon pepper
6 large eggs


In a large deep skillet cook spinach over high heat for 5 minutes or until welted, stir occasionally. Steam from freshly rinsed leaves will help the spinach wilt evenly. If using prewashed spinach lower heat to medium low. If using frozen spinach, thaw in a strainer set over a bowl. Once thawed, remove the excess liquid by pressing the spinach with the back of a large spoon and move to the next step. Spinach is precooked (blanched) prior to freezing.

In a medium nonstick skillet, heat oil over medium-high heat. Add sliced onions. Cook for about 8 to 10 minutes, stirring frequently, until slightly golden. Stir in chopped garlic, cook for 2 minutes or until fragrant. Mix in wilted spinach, salt and pepper. Cook over medium heat for about 5 to 7 minutes, stirring occasionally.

Crack the eggs on a flat surface to prevent the yolks from breaking, and add them to a bowl. Eggs cook more evenly when added to the skillet at the same time.

Spread out the spinach mixture on the bottom of the skillet. Pour the eggs over the mixture. Lower heat to medium low. Cover, cook for about 5 minutes or until egg whites are set but yolks are still soft.

Adjust seasoning to taste.