Egg and spinach breakfast (nargesi)Posted: 5 March 2012 Filed under: Egg and spinach omelette, Jams, Yogurt and fruit/veg based, Uncategorized | Tags: booteh_recipes, breakfast, egg, food_photogaphy, Persian_cuisine, spinach Leave a comment
This simple and pretty breakfast is called naregsi in Persian, alluding to narcissus flower or narges.
Ingredients (1 Serving):
- Fresh spinach, 100-120 grams, washed, drained and chopped.
- Egg, 1.
- Small Onion, ½, thinly sliced.
- Olive oil, 2 tbsp.
- Salt and pepper to taste.
Method: In a small pot, cook spinach over low heat for 2-4 minutes, until slightly smaller in volume. Do not add water, it will steam cook itself, just be careful not to lose the green colou of the leave by overcooking it. Use the back of a spoon to squeeze the spinach and drain the water.
Heat the oil in a non stick pan and fry onion over medium heat until golden. Add spinach and fry for 2 more minutes (you still need to see the green in spinach). Flatten the surface using the back of a spoon, make a hole in the middle and break the eggs on top. Now, depending how you like your fried egg (how creamy the yolk), you could mix it with spinach thoroughly, break the yolk partially (see picture below), or not to break it at all. Covering the pan with a lid for a few minutes gives you a more solid surface. Try it if you like it that way. Add salt and pepper before removing from the heat. Gently transfer the nargesi on a flat bread to a plate, or directly into a plate.
Variation: you could skip the fried onion stage and save about 8 minutes. It would still taste divine!