Persian Spinach and Egg Fry - Boranee |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from Sephardic Cooking, by Copeland Marks. Ingredients:
2 lbs fresh baby spinach leaves |
1/4 cup water |
2 tablespoons oil |
2 medium onions, sliced thin (1 cup) |
1/2 teaspoon salt (to taste) |
1/8 teaspoon ground turmeric |
1/8 teaspoon pepper |
6 eggs |
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.
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