Persian spinach & onion fried eggs (nargesi-e esfenaj) recipe | Good Food
Make this Persian-inspired dish with spinach, onions and eggs for breakfast, lunch or dinner. Serve with bread for dipping into the yolks
Ingredients
- small pinch of saffron
- 300g baby spinach
- 3 tbsp avocado oil or any other oil
- 2 onions sliced
- ¼ tsp ground cumin
- 2 tbsp melted butter
- 2 free-range eggs separated
- 1 lemon or lime, halved, to serve
- bread to serve (optional)
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