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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Nargesi is a classic Persian recipe that’s made with spinach and eggs and seasoned mainly with turmeric and garlic. The eggs can be scrambled into the spinach or, as here, poached on top like when making shakshuka. (I prefer poaching the eggs on top.) Serve this dish for breakfast or a light dinner, with some warm bread for a complete meal.



  1. Heat the olive oil in a large skillet over medium heat until shimmery. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the baby spinach and cook, stirring occasionally, until wilted, 7 to 8 minutes. Add the turmeric, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Using a wooden spoon, make four wells in the spinach and onion mixture. Break 1 egg into each of the wells and reduce the heat to medium-low. Cover and cook the eggs until they reach your desired doneness, 5 to 8 minutes. Serve with warm bread on the side.

Cook’s Note

If using regular spinach with large leaves, roughly chop them before adding them to the skillet. You can add the spinach in batches if it all doesn’t fit in the pan at once.