Omelet-e-Esfinaj [Persian Spinach and Herbed eggs]
This herby, nutrient-packed dish is a flavourful way to enjoy eggs with a mix of spinach and fresh herbs. Perfect for breakfast, brunch, or a light meal, it's best served with warm flatbread and freshly sliced cucumbers, tomatoes + pickles.
Ingredients:
1 tbsp extra virgin olive oil/ ghee
1 red onion, sliced
1 tsp turmeric
2 garlic cloves, diced
500g (1 lb) baby spinach
A handful of fresh basil, finely chopped [stems removed]
A handful of parsley, finely chopped [stems removed]
1/2 tsp sea salt
1/4 tsp black pepper
6 medium eggs
Feta for serving (optional)
Method:
Heat the olive oil in a large pan over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
Stir in the turmeric and cook for 1 minute until fragrant.
Add the garlic and cook for another 2-3 minutes.
Gradually add the spinach, stirring to wilt it down. If necessary, add it in batches to avoid overcrowding the pan. Once the spinach is wilted and any excess liquid has evaporated, stir in the basil and parsley. Season with salt and pepper.
Using a spoon, create wells in the spinach mixture and crack an egg into each well. Cover the pan with a lid and cook for 3-8 minutes, depending on how runny you like your eggs. Optionally, spinkle with feta for added creaminess and zing.
Serve warm with sliced cucumber, tomatoes, and warm flatbread.
