Persian Nargesi Spinach & Egg Skillet
"A vibrant, protein-packed Persian masterpiece that transforms humble greens into a sun-drenched, one-pan brunch experience."
Instructions
Heat a wide skillet over medium heat and add 1–2 tablespoons of olive oil. Add the spinach and sauté briefly until just wilted and any excess moisture has evaporated. Transfer to a bowl and set aside.
In the same skillet, add a little more olive oil if needed. Sauté the chopped onion over medium heat until soft and lightly golden, about 5–7 minutes.
Stir in the garlic and cook for about 1 minute, stirring constantly, until fragrant but not browned.
Return the spinach to the skillet and mix well with the onion and garlic. Season with salt, black pepper, and turmeric, stirring to evenly distribute the spices.
Crack the eggs directly over the spinach mixture. Cover the skillet and cook gently until the whites are set but the yolks are still soft, about 3–4 minutes.
Gently stir to softly scramble and combine the eggs with the spinach. Remove from heat and serve immediately while warm.