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Nargesi in a bowl


A stunning and easy Persian egg and spinach dish. Narges means Narcissus in Persian, and the completed dish will remind you of a beautiful narcissus flower!
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Breakfast, brunch
Cuisine Persian
Servings 1 person


  • 1/2 tbsp olive oil
  • 2 eggs
  • 4 cups spinach
  • 1 onion thinly sliced
  • 6 cloves garlic minced (can modify the amount to suit your taste)
  • salt couple of pinches and then additional later to taste
  • pepper couple of pinches and then additional later to taste
  • 1/2 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 3-4 minutes until the onion is softened and translucent.
    Onions and garlic in a pan
  • Add spices and stir to incorporate. At this time you will be adding a couple of pinches of salt and pepper, along with 1/2 ts of turmeric.
    Onion, garlic, turmeric, salt and pepper in a nonstick pan with a wooden spoon
  • Add spinach and stir until the spinach is wilted around a minute or so.
    Spinach, onions and garlic in a nonstick pan with a wooden spoon
  • Make 2 "wells" in the spinach mixture in which to crack your eggs.
    Spinach mixture with 2 wells in a nonstick pan
  • 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.
    Eggs set into spinach mixture in a nonstick pan


Once finished, you can add additional salt and pepper to taste.  Enjoy your Nargesi with some pita bread!  This makes for a perfect breakfast or brunch!  It's incredibly nutritious as well so it's a win win all around!
Keyword Eggs, spinach