نرگسی اسفناج Nargesi Esfenaj is a great vegetable dish made with spinach, sauteed onions and eggs (sunny side up) on top. Narges (Narcissus) is a name of a beautiful spring flower and also the Greek mythology about a beautiful young man who falls in love with his own reflection in the waters of a pond and he perishes there, leaving the narcissus flower to grow in his place. The name Narges is a girl's name in Iran and was my great grandmother's name, whom I've never met but have heard so much about, a woman with a great love for poetry, especially that of Hafez.
Persian meals are usually served along with a plate full of fresh and seasonal herbs and vegetables (sabzi khordan) such as tarragon, basil, chives, mint, parsley, cilantro, radishes and scallions. Cooking with herbs and vegetables is an essential part of Persian cooking. In addition to our meat-based dishes, we have our delicious and healthy vegetable foods as well. I often remind my kids to eat their fruits and veggies every day! It's perhaps a part of being a mom that you tend to repeat things till you get the results you wish and hope for! It takes a certain skill, patience, and perseverance to teach your children about nutrition and healthy food and to feed them well. Sometimes I feel as if I'm in a competition with the neighborhood pizzeria and Taco Bell and they get to win many times! I try to serve fresh herbs, green salads and fruits with every meal of the day.
Nargesi Esfenaj - Spinach with Eggs
4 cups spinach, chopped
1 large onion, thinly sliced
1-2 cloves of garlic, minced
1/3 teaspoon turmeric
Salt and pepper to taste
Olive oil or vegetable oil for frying
- Heat oil in a large skillet over medium heat, saute onion until translucent, add garlic, turmeric and saute for another 5 minutes.
- Add spinach, and season to taste with salt and pepper. Cook for 5-7 minutes on medium heat.
- Break the eggs one at a time into a small bowl and add them to the skillet.
- Cover and cook for a few minutes until the eggs are set.