Persian Spinach and Fried Eggs (Nargesi)

Instructions

1. 1

   Wash 300g spinach thoroughly and pat dry with a towel, then coarsely chop it into 2 cm ribbons. Peel and thinly slice 150g yellow onion and finely mince 10g garlic. Place a large 28 cm nonstick skillet on the stove over medium heat and gather all remaining ingredients nearby before you start cooking.

2. 2

   Melt 30g unsalted butter in the warm skillet over medium heat. Add the sliced yellow onion along with a pinch of salt. Sauté for 8 to 10 minutes, stirring frequently with a wooden spoon, until the onions soften, shrink down, and turn a rich golden amber color without burning at the edges.

3. 3

   Turn the heat down to low. Add the minced garlic and 5g ground turmeric to the caramelized onions. Stir constantly for 60 seconds until fragrant and vibrant yellow. If the mixture looks dry or begins to stick, pour in 1 tablespoon of water immediately to prevent the garlic and spices from scorching.

4. 4

   Add the chopped fresh spinach to the skillet in two batches, stirring between each addition. Cook over medium-low heat for 4 to 5 minutes, turning the spinach with tongs or a wooden spoon until it completely wilts, shrinks down, and any released excess moisture evaporates from the pan.

5. 5

   Reduce heat to low. Use the back of a large spoon to make 4 distinct round wells in the spinach bed. Gently crack 1 egg into each well without breaking the yolks. Season the tops with a pinch of salt and black pepper. Cover the skillet securely with a tight lid and cook undisturbed for 4 to 5 minutes.

6. 6

   Remove the skillet from heat when the egg whites are completely set and opaque white, while the yolks remain soft and runny. Sprinkle 100g crumbled feta cheese over the warm spinach. Serve hot straight from the skillet alongside 200g warmed Persian flatbread for dipping into the golden yolks.