This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about the beautiful and delicious Persian spinach and egg dish called Nargesi!
The daffodil is a member of the genus Narcissus. They are beautiful to behold and I certainly look forward to seeing them every spring.
Pictured here is one with outer white leaves, and a central orange corona. Does this remind you of a sunny side up egg?
The Greek God Narcissus in Mythology
In Greek mythology, Narcissus was the hunter who was renowned for his beauty. In the myth, Narcissus falls in love with his own reflection. He ends up dying, and a narcissus flower is found in his place.
Narges Means Narcissus in Persian
Narges is the Persian word for Narcissus. Nargesi is the Persian dish made with eggs, onion, garlic, spinach, and various spices. So elegantly and perfectly named, don't you think? 🙂
In Persian Nargesi is نرگسی.
A Beautiful Dish
Beauty is inherent in the name of this dish. When completed, you can just picture the narcissus with its white outer leaves and central orange corona (the eggs), in a bed of green foliage (the spinach mixture).
The Ingredients You Will Need to Create Nargesi
The ingredient list to create Nargesi is very short, and incredibly nutritious!
All you need for 1-2 servings is:
- 2 eggs
- 1 onion
- 6 cloves garlic (modify to your taste)
- 4 cups of spinach
- olive oil
- Spices are salt, pepper, and turmeric
The prep takes about 3 minutes so quick! And cooking time is around 7 minutes so after 10 minutes you will have the most beautiful, nutritious, and delicious breakfast or brunch ready to enjoy!
The Method to Make Nargesi
Making nargesi is as simple as you can get I promise! It's also quite fun and satisfying to crack those eggs and watch as your narcissus appears before your eyes!
After softening onions and garlic in olive oil, you will simply add your spices and then stir in the spinach and cook until wilted. Then you will make 2 wells in which to crack your eggs.
At that point you will crack the eggs into the wells you made and allow to set.
Do you see the beautiful narcissus in this dish? 🙂
If you have a hearty appetite, this will be enough for 1 person. If your appetite is on the lighter side, then consider this enough to serve 2 people with lighter appetites.
I enjoyed mopping up the runny yolk with some pita bread. I also enjoyed knowing that I was dining on a most nutritious and healthy dish!
Please enjoy some Nargesi soon!
Some Other Recipes You May Enjoy!
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- 10" non stick pan you can use a larger pan, however you will need to accommodate by not spreading the onion and spinach mixture all the way to the sides of a larger pan
- ½ tablespoon olive oil
- 2 eggs
- 4 cups baby spinach
- 1 onion thinly sliced
- 6 cloves garlic minced (can modify the amount to suit your taste)
- 2 pinches salt couple of pinches and then additional later to taste
- 2 pinches pepper couple of pinches and then additional later to taste
- ½ ts turmeric
- Heat olive oil in a 10" nonstick pan (another size can be used if 10" not available, and modify accordingly) on med high heat. Once the oil is hot, add onion and garlic, and stir around 4-5 minutes until the onion is softened and light brown. Be sure to stir often so that the onion and garlic are not allowed to burn.
- Add spices and stir to incorporate. At this time you will be adding a couple of pinches of salt and pepper, along with ½ ts of turmeric.
- Add spinach (a little at a time in batches) and stir until the spinach is wilted around a minute or so. Now taste and adjust for seasoning with salt and pepper to your taste.
- Make 2 "wells" in the spinach mixture in which to crack your eggs.
- Turn the heat down to medium, and then crack 1 egg each into each well made. Continue to cook until the whites of the eggs are set. You will want the yolks to remain runny, however let them cook a bit longer to set if it is your preference.