Persian recipes and ingredients for everyday kitchens.

recipe

Nargesi: Persian spinach and eggs

Whole eggs nestled in garlicky spinach and onions. This Persian skillet breakfast explains how to cook away excess spinach water and finish the eggs with firm yolks.

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Ingredients and method

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, thinly sliced
  • 4 garlic cloves, minced
  • 1 pound fresh baby spinach, washed and drained
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 5 large eggs, kept refrigerated until needed
  • Plain flatbread for serving, optional

Method

  1. Heat the oil in a wide lidded skillet over medium heat. Soften the onion, stirring, then add the garlic and cook briefly until fragrant.
  2. Add spinach in batches, turning it as the leaves collapse. Cook uncovered until excess liquid evaporates; the pan should not contain a puddle. Stir in turmeric, salt and pepper.
  3. Make five shallow spaces in the spinach and add an egg to each. Cover, reduce the heat and cook gently until both whites and yolks are firm; check after about five minutes and continue as needed. Check several egg centers for 160°F with a food thermometer, without touching the pan.
  4. Serve immediately with optional bread. Refrigerate leftovers promptly in shallow containers.
Five whole eggs with opaque whites nestled in cooked spinach and onion

Whole eggs over spinach

Nargesi (نرگسی اسفناج, also nargesi esfenaj) combines spinach, onion and eggs. This version uses Shadi Hasanzadenemati's fresh-spinach proportions and keeps the eggs whole. Mastering Persian Cooking and Saba Dehghan also describe eggs cooked over seasoned spinach, with different spinach amounts and cooking stages.

Unlike kuku sabzi, the eggs form separate portions instead of binding finely chopped herbs into a frittata.

Sources: [1] [2] [3]

Let the spinach lose its water first

Use a skillet broad enough for five eggs without crowding. Wet spinach can steam the eggs in a pool of liquid; let that moisture evaporate before making the spaces. Lower the heat if the garlic starts browning while the leaves wilt.

The measured amount is fresh spinach. Frozen spinach holds a different amount of water, so an equal package weight is not a direct substitute in this version.

Sources: [1] [2]

Cook and store eggs safely

Contains eggs; bread may contain wheat or other allergens. Cook the yolks and whites firm. Keep chilled food at 40°F or below, refrigerate within two hours (one hour above 90°F), and reheat leftovers to 165°F.

Sources: [4]

Research sources

  1. Shadi Hasanzadenemati — Persian Spinach and Eggs (Nargesi) (checked 2026-10-22)
  2. Mastering Persian Cooking — Nargesi Esfenaj (Eggs over Spinach) (checked 2026-10-22)
  3. Saba Dehghan — نرگسی اسفناج, Cookpad (Farsi) (checked 2026-10-22)
  4. U.S. FDA — What You Need to Know About Egg Safety (checked 2026-10-22)