Nargeci Esfenaj- Sautéd Spinach with Eggs
by Marjan
Want to create a quick, delicious, nutritious meal with less than five ingredients in thirty minutes? Then allow me to introduce you to a classic Persian spinach and egg dish, Nargeci.
Our garden this year is blessed with an abundance of spinach, kale, and arugula. Of course, all these super foods serve well uncooked, such as in salads. For a change and to create a warm satisfying meal that is quick and easy to make, I often give my super green leafy vegetables a quick saute and serve them with a side of protein.
Nargeci is an easy, Persian vegetarian meal which does just that. Onions are first caramelized with turmeric. Spinach is sautéed just enough until leaves are wilted. I sometimes substitute kale, arugula, and even leaves of beets for variety and convenience. Eggs are cracked on top and baked off in the oven to create an iron and protein rich meal that will make your taste buds happy, your doctor pleased, your dietitian asking you for the recipe, and your body glowing with health on the inside and out! I'm certain if Olive Oyl made this dish for Popeye the Sailor Man, he would eat Nargeci instead of spinach out of a can!
Serves 4
Ingredients
3 lb. spinach- washed, dried, and roughly chopped
1 large onion- chopped finely
1/2 teaspoon turmeric
**pinch of saffron (optional)
8 eggs (two eggs per person- you can use less)
1/2 teaspoon salt and pepper each
In a oven safe, large frying pan, warm 1/4 cup of extra virgin olive oil over medium heat. Toss in onions and sauté until golden brown (10 minutes). Sprinkle in turmeric and mix in well. Add spinach and sauté for an additional 10-15 minutes until wilted and cooked. Sprinkle saffron (optional) salt and pepper and give it a good stir. Spread onion and spinach mix evenly in the pan and crack each egg on top of the spinach (try not to break yolk and evenly spread eggs as you place them on the spinach). If you like, add a little bit of freshly ground pepper and a little more salt on top of each egg. Turn on the top broil of oven to high. Place pan in the oven for 2-3 minutes until eggs are cooked. Remove from oven and serve immediately with your favorite bread or rice.
**Generally if you prefer well cooked eggs vs. whole eggs, in a bowl, beat eggs with saffron, salt and pepper. Pour mix over cooked spinach and place in the oven to cook for 5-6 minutes.
Want to create a quick, delicious, nutritious meal with less than five ingredients in thirty minutes? Then allow me to introduce you to a classic Persian spinach and egg dish, Nargeci.
Our garden this year is blessed with an abundance of spinach, kale, and arugula. Of course, all these super foods serve well uncooked, such as in salads. For a change and to create a warm satisfying meal that is quick and easy to make, I often give my super green leafy vegetables a quick saute and serve them with a side of protein.
Nargeci is an easy, Persian vegetarian meal which does just that. Onions are first caramelized with turmeric. Spinach is sautéed just enough until leaves are wilted. I sometimes substitute kale, arugula, and even leaves of beets for variety and convenience. Eggs are cracked on top and baked off in the oven to create an iron and protein rich meal that will make your taste buds happy, your doctor pleased, your dietitian asking you for the recipe, and your body glowing with health on the inside and out! I'm certain if Olive Oyl made this dish for Popeye the Sailor Man, he would eat Nargeci instead of spinach out of a can!
Serves 4
Ingredients
3 lb. spinach- washed, dried, and roughly chopped
1 large onion- chopped finely
1/2 teaspoon turmeric
**pinch of saffron (optional)
8 eggs (two eggs per person- you can use less)
1/2 teaspoon salt and pepper each
In a oven safe, large frying pan, warm 1/4 cup of extra virgin olive oil over medium heat. Toss in onions and sauté until golden brown (10 minutes). Sprinkle in turmeric and mix in well. Add spinach and sauté for an additional 10-15 minutes until wilted and cooked. Sprinkle saffron (optional) salt and pepper and give it a good stir. Spread onion and spinach mix evenly in the pan and crack each egg on top of the spinach (try not to break yolk and evenly spread eggs as you place them on the spinach). If you like, add a little bit of freshly ground pepper and a little more salt on top of each egg. Turn on the top broil of oven to high. Place pan in the oven for 2-3 minutes until eggs are cooked. Remove from oven and serve immediately with your favorite bread or rice.
**Generally if you prefer well cooked eggs vs. whole eggs, in a bowl, beat eggs with saffron, salt and pepper. Pour mix over cooked spinach and place in the oven to cook for 5-6 minutes.
