Dinner

Persian Spinach & Onion Fried Eggs (Nargesi-e Esfenaj) Recipe

Name: Persian Spinach & Onion Fried Eggs (Nargesi-e Esfenaj) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Persian
Ingredients: small pinch of saffron; ¼ tsp ground cumin; ¼ tsp freshly ground black pepper; 300g baby spinach; 2 onions, sliced; 3 tbsp avocado oil, or any other oil; 2 tbsp melted butter; 2 free-range eggs, separated; 2 tbsp boiled water (to infuse saffron); 1 lemon or lime, halved, to serve; bread, to serve (optional)

BySophie Carsel January 28, 2026January 28, 2026

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Introduction

Persian spinach and onion fried eggs, or Nargesi-e Esfenaj, is a flavorful, comforting dish that combines tender spinach, caramelized onions, and delicate eggs. This simple yet satisfying recipe makes a perfect breakfast or light meal, enhanced with fragrant saffron and spices.

A black skillet filled with two cooked eggs, each with bright orange yolks and glossy whites, surrounded by a ring of wilted deep green spinach leaves mixed with golden-brown caramelized onions, all glistening with a slight oily shine and sprinkled with coarse black pepper. The skillet sits on a white marbled surface with a folded mustard-colored cloth nearby, capturing a homemade, warm, and hearty meal. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

small pinch of saffron
300g baby spinach
3 tbsp avocado oil, or any other oil
2 onions, sliced
¼ tsp ground cumin
2 tbsp melted butter
2 free-range eggs, separated
1 lemon or lime, halved, to serve
bread, to serve (optional)

Instructions

Step 1: Combine the saffron with 2 tablespoons of boiled water and set aside to infuse. Rinse the spinach and let it drain in a colander.
Step 2: Heat the oil in a shallow, non-stick frying pan over low to medium heat. Fry the sliced onions for about 15 minutes until golden brown.
Step 3: Add the saffron water, ground cumin, and ¼ teaspoon freshly ground black pepper to the onions. Stir well, then remove the onions to a bowl and set aside.
Step 4: Add the spinach to the pan, cover, and cook over medium-low heat for 2 to 3 minutes, stirring occasionally, until wilted and dark green.
Step 5: Return the onions to the pan and mix them into the spinach. Season to taste, spread the mixture evenly, and create two gaps in it.
Step 6: Pour the melted butter into the gaps, then gently add the egg whites into those spaces. Cover the pan and cook for about 2 minutes until the whites set.
Step 7: Remove the lid, carefully slide the egg yolks over the cooked whites, cover again, and cook for another 1 to 2 minutes until the yolks reach your preferred doneness.
Step 8: Serve with lemon or lime halves for squeezing over the dish. Bread on the side is optional for dipping.

Tips & Variations

Use fresh saffron and infuse it properly for the best flavor and vibrant color.
Swap baby spinach with regular spinach or kale for a slightly different texture.
Add a pinch of chili flakes for a subtle heat boost.
For a richer taste, substitute butter with ghee or clarified butter.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the eggs. This dish is best enjoyed fresh but can be eaten cold if needed.

How to Serve

A small black pan holds a cooked dish with two sunny-side-up eggs placed side by side. The egg yolks are bright orange and light pink, each surrounded by soft cooked egg white. Around the eggs is a thick layer of wilted bright green spinach mixed with caramelized golden-brown onions. The spinach and onions are slightly glossy, showing they are cooked in oil or butter. The pan sits on a white marbled surface with a folded yellow cloth to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of separated eggs?

Using whole eggs is possible but changes the texture and appearance of the dish. Separating the eggs allows the whites to set distinctly and the yolks to remain creamy for a traditional experience.

Can I make this recipe vegan?

This recipe relies on eggs and butter for flavor and texture. To make a vegan version, you could substitute the eggs with tofu scramble and use plant-based butter or oil instead, though the result will differ from the original.