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    You are in: Home / Recipes / Persian Spinach and Egg Fry - Boranee Recipe
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    Persian Spinach and Egg Fry - Boranee

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Pesto lover's Note:

    This recipe is from Sephardic Cooking, by Copeland Marks.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Heat the oil in a large skillet and add the onions, salt, turmeric and pepper. Cook for 3 minutes over moderate heat.
    3. 3
      Add the spinach and stir fry for 3 minutes more. Remove skillet from the heat.
    4. 4
      Make 6 depressions into the spinach. Break one egg into each depression.
    5. 5
      Return the skillet to low heat. Fry for 5 minutes or enough to set the eggs firmly.

    Ratings & Reviews:

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    Nutritional Facts for Persian Spinach and Egg Fry - Boranee

    Serving Size: 1 (252 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 328.1
     
    Calories from Fat 182
    55%
    Total Fat 20.2 g
    31%
    Saturated Fat 4.4 g
    22%
    Cholesterol 423.0 mg
    141%
    Sodium 769.3 mg
    32%
    Total Carbohydrate 19.2 g
    6%
    Dietary Fiber 7.7 g
    30%
    Sugars 5.1 g
    20%
    Protein 21.9 g
    43%

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