Photograph of the finished Nargesi esfenaj

Middle East · Cải bó xôi xào trứng nghiền Nargesi esfenaj

Nargesi esfenaj

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spinach Spinach 1.6 kg
  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Oil Oil 200 ml
  • Photograph of Salt Salt 20 g
  • Photograph of Black pepper Black pepper 16 g
  • Photograph of Pita bread Pita bread 8

Method

  1. 1 Blanch spinach for 60 seconds, then squeeze out the excess water and chop finely.
  2. 2 Sauté the onions with turmeric and garlic for 10 minutes until the onions are light brown.
  3. 3 Add the chopped cabbage and stir-fry for 8 minutes until the mixture is completely dry, leaving no liquid so the eggs don't clump together.
  4. 4 Spread the cabbage mixture evenly and then create four small holes on the surface.
  5. 5 Crack an egg into each hole and cover for 5 minutes; nargesi means daffodil because the four eggs look like petals.
  6. 6 Sprinkle with pepper and eat immediately with pita bread while the yolk is still runny.
Start cooking