Nargesi Esfenaj (Spinach and Eggs With Turmeric)
By Alexa Weibel · 40 minutes · 2 to 4 servings
A recipe by Alexa Weibel from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 15 minutes
- 🍳 Cook time: 25 minutes
- ⏱️ Total time: 40 minutes
- 🍽️ Servings: 2 to 4
Ingredients
- 1 small yellow onion, halved and very thinly sliced
- 5 tablespoons extra-virgin olive oil, divided
- Salt and black pepper
- 4 garlic cloves, minced
- 1 teaspoon ground turmeric
- 12 ounces fresh mature spinach (from 1 to 2 bunches), washed, drained and roughly chopped
- 4 large eggs
- Crumbled feta and crushed walnuts (both optional)
- Warm or toasted flatbread or other bread, for serving
Directions
- Add the onion and 2 tablespoons olive oil to a large (12-inch) skillet, season with salt, and sauté over medium heat, stirring occasionally, until softened and golden at the edges, about 8 minutes. (If the onions are browning too quickly, reduce the heat to medium-low.)
- Make a well in the center, add another 1 tablespoon oil, add the garlic to the center and let sizzle for 30 seconds, seasoning the oil. Stir into the onion, then cook, stirring frequently, until fragrant, about 2 minutes. Stir in the turmeric and cook, stirring frequently, until bloomed and flavorful, 1 minute. Season to taste with salt, then set aside half of the onions for garnish.
- Add the spinach to the skillet, drizzle with the remaining 2 tablespoons oil, sprinkle generously with salt and sauté until the spinach wilts and darkens, about 4 minutes.
- Make room for the eggs: Create 4 evenly spaced wells in the spinach mixture and add 1 egg to each well. Continue cooking until the eggs are cooked to your desired doneness, about 4 minutes for runny yolks. (You can cover the eggs in the last minute or so to cook evenly.)
- Season the eggs with salt and pepper, dot with remaining onions, plus some feta and walnuts, if you like, and serve with bread.
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