Nargesi Persian Spinach and Egg Skillet
Garlicky turmeric spinach with eggs baked right into it, a quick Persian skillet for breakfast or a light supper.
- Time25 min
- LevelEasy
- Costabout £0.93 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 299kcal
- 12.4gcarbs
- 6.5gof which sugars
- 20.8gfat
- 6.2gsaturates
- 17.4gprotein
- 4.1gfibre
- 2.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide, lidded frying pan over a medium heat. Cook the onion for 8 minutes until soft and golden.
8 min - 2
Add the garlic and turmeric and stir for 1 minute. Add the spinach in handfuls, stirring until each lot wilts. Cook for 3 minutes until most of the liquid has gone.
3 min - 3
Season with the salt, pepper and lemon juice.
- 4
Make 6 small wells in the spinach and crack an egg into each one.
- 5
Cover and cook over a low heat for 4 to 6 minutes, until the whites are set and the yolks are still soft.
5 min - 6
Scatter with coriander and serve from the pan with flatbread or rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
