Nargesi (نرگسی) — Persian Spinach and Egg Skillet

• 700 gFresh spinach (washed well, tough stems removed; roughly chopped if leaves are large)
• 250 gYellow onion (thinly sliced (about 1 large))
• 12 gGarlic (finely minced (about 3 cloves))
• 45 mlOlive oil (divided)
• 2 tspGround turmeric
• 1.25 tspFine sea salt (plus more to taste)
• 0.75 tspBlack pepper (freshly ground, plus more to taste)
• 6Large eggs (at room temperature if possible)
• 60 mlWater (to help steam the spinach if needed)

Instructions

1. 1

   Heat a large, heavy skillet (28–30 cm / 11–12 in) over medium heat for 2 minutes. Add 30 ml olive oil, then the sliced onion and 1/2 tsp salt. Cook 12–15 minutes, stirring every 1–2 minutes, until the onion is deeply golden and lightly caramelized; lower heat slightly if it browns too fast.

2. 2

   Add the minced garlic and cook 45–60 seconds until fragrant. Stir in the turmeric and black pepper and cook 20–30 seconds to bloom the spice. Add the remaining 15 ml olive oil, then add spinach in 2–3 batches, turning with tongs so it wilts evenly without overflowing the pan.

3. 3

   Once all spinach is in, sprinkle in the remaining 3/4 tsp salt. Cook 5–7 minutes, stirring occasionally, until fully wilted and most moisture has evaporated. If the pan looks dry before the spinach wilts, add up to 60 ml water, cover, and steam 2 minutes, then uncover to cook off excess liquid.

4. 4

   Taste and adjust salt and pepper. Use a spoon to make 6 small wells in the spinach mixture. Crack one egg into each well. Reduce heat to low, cover with a lid, and cook 5–8 minutes until whites are set and yolks are still soft; cook 1–2 minutes longer for firmer yolks.

5. 5

   Turn off the heat and rest, covered, for 2 minutes to finish gently. Serve straight from the skillet while warm. For neat portions, slide a spatula under each egg and lift with some spinach and onion beneath, keeping yolks intact for the classic white-and-gold ‘narcissus’ look.