Nargesi (Persian Saffron Onions, Spinach & Eggs)

Name: Nargesi (Persian Saffron Onions, Spinach & Eggs)
Total time: 35 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 20 oz baby spinach; 2 yellow onions, thinly sliced; 8 eggs; 2 garlic cloves, sliced; 2 tbsp butter; a good pinch of saffron; 1 lemon, in wedges; 4 pitas or flatbreads; 3 tbsp oil; ½ tsp turmeric; ¼ tsp cumin; salt; pepper

BreakfastPersian35 minServes 4535 kcal24 g protein

Named for the narcissus flower: golden saffron-tinted onions folded into wilted spinach, with eggs set in little wells until the yolks are just runny. Scoop it up with warm bread and lemon.

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Ingredients

20 oz baby spinach
2 yellow onions, thinly sliced
8 eggs
2 garlic cloves, sliced
2 tbsp butter
a good pinch of saffron
1 lemon, in wedges
4 pitas or flatbreads

From your pantry: 3 tbsp oil, ½ tsp turmeric, ¼ tsp cumin, salt, pepper.

Instructions

Crumble the saffron into 2 tbsp hot water and let it steep.
Cook the onions in the oil in a large lidded skillet over medium-low heat, stirring now and then, until soft and golden, about 15 minutes. Add the garlic, turmeric, cumin and saffron water and cook 1 minute.
Add the spinach a handful at a time, cover and let it wilt, stirring once or twice, 3 to 4 minutes. Season with salt and pepper and spread it evenly.
Make 8 wells, drop a little butter into each and crack in the eggs. Season the eggs, cover and cook over medium-low until the whites are set and the yolks still soft, 4 to 6 minutes.
Serve straight from the pan with lemon wedges and warm bread.

Tip: Squeeze out the spinach liquid as it wilts if your pan is getting watery, or the whites will take longer to set. Iranians eat this with lavash or barbari; any flatbread works.