The One-Pan Persian Eggs I Eat for Breakfast, Lunch, or Dinner

Spinach is the heart of this super easy dish. Nargesi is a versatile dish perfect for breakfast, lunch, or a quick weeknight dinner. Fresh spinach is the star ingredient, but Swiss chard offers a tasty alternative. Serve it with basmati rice or crusty bread for a satisfying and balanced meal. Nargesi is one of those simple, comforting dishes I often turn to for quick weeknight dinners. But even though I usually make it for dinner, I love it just as much for breakfast or a light lunch. I’ve always been a big fan of anything green, and when I’m craving veggies, this is the dish I reach for. What Is Nargesi? Nargesi comes from the Caspian Sea region of Iran, where fresh local produce and vegetables are a big part of daily cooking. There’s a long tradition there of poaching eggs right into dishes, letting them cook gently in the pan alongside other ingredients. The name “nargesi” comes from “narges,” which is the Persian word for the narcissus flower. The dish resembles this flower, with the bright yellow egg yolk sitting in the middle of the green spinach. In this version, I addparsley and mintto the spinach, which adds a fresh, aromatic layer of flavor that makes every bite tasty and satisfying. The Key Ingredient Spinach is really the heart of this dish. Buying fresh, whole bunches from the market is usually the more affordable option, but it does take a bit of extra effort. You’ll need to wash the leaves carefully to make sure you remove all the dirt that tends to get caught between the layers. For something more convenient, pre-packaged spinach that’s already washed is a great alternative. It definitely saves time, though it usually comes with a slightly higher price tag. Spinach is the leafy green

Spinach is the heart of this super easy dish.