Persian Spinach and Egg Fry - Boranee

Made This Recipe? Add Your Photo

Total Time
30mins
Prep
10 mins
Cook
20 mins

This recipe is from Sephardic Cooking, by Copeland Marks.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Wash the spinach well. Drain. Put in a pot with the 1/4 cup water. Cover and cook over low heat for 5 minutes.Let stand for 5 minutes more to reduce the bulk. Cool and press out the liquid that accumulates. Set aside.
  2. Heat the oil in a large skillet and add the onions, salt, turmeric and pepper. Cook for 3 minutes over moderate heat.
  3. Add the spinach and stir fry for 3 minutes more. Remove skillet from the heat.
  4. Make 6 depressions into the spinach. Break one egg into each depression.
  5. Return the skillet to low heat. Fry for 5 minutes or enough to set the eggs firmly.