Nargesi Esfenaaj
4 Servings
1 kg fresh spinach
3 eggs
2-3 thinly sliced onions
cooking oil
salt & black pepper
Directions:
Wash spinach and cut into small pieces. Slightly cook with half a cup
of water and a bit of salt over medium heat for a few minutes. Drain
water (using the back of a spoon to squeeze extra water from spinach).
Fry onions in oil in a non-stick pan until golden. Add spinach and fry
for a few more minutes. Flatten the surface using the back of a spoon
and break the eggs on top, taking care not to break the yoke. Add salt
and pepper and cover the pan until eggs are cooked but the yoke should
remain soft.
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