Nargesi Esfanaaj



Ingredients: (3 servings)


fresh spinach, 1 kg
3 eggs
2-3 onions, thinly sliced
cooking oil
salt
black pepper


Directions:


Wash spinach and cut into small pieces. Slightly cook with half a
cup of water and a bit of salt over medium heat for a few minutes.
Drain water (using the back of a spoon to squeeze extra water
from spinach).


Fry onions in oil in a non-stick pan until golden. Add spinach
and fry for a few more minutes. Flatten the surface using the
back of a spoon and break the eggs on top, taking care not to
break the yoke. Add salt and pepper and cover the pan until
eggs are cooked but the yoke should remain soft.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk