The One-Pot Persian Recipe I Make for Breakfast, Lunch, and Dinner

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1/2 teaspoon ground turmeric, plus more for seasoning eggs
• 1 pound spinach, coarsely chopped
• 1 cup fresh parsley leaves, coarsely chopped
• 1/2 cup fresh mint leaves, coarsely chopped
• 1 teaspoon salt, plus more for seasoning eggs
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning eggs
• 4 large eggs
• Steamed basmati rice or crusty sourdough bread, for serving

Instructions

1. Sauté the onion: Heat a large frying pan over medium-low heat. Add the oil, then toss in the onions. Sauté the onions, stirring occasionally, until they turn a light golden color, 6 to 8 minutes.
2. Add the aromatics: Stir in the garlic and turmeric and sauté until the onions pick up more flavor and color, about 1 minute.
3. Cook the greens: Add the spinach and toss it around until it wilts down and releases some of its liquid, about 5 minutes. Add the parsley and mint and season the mixture with the salt and pepper. Give it all a stir, cover the pan with a lid, and let everything cook together for 10 minutes.
4. Poach the eggs: Uncover the pan and use a spatula to create four small wells in the spinach mixture. Crack an egg into each well. Sprinkle a small pinch of salt, pepper, and turmeric over each egg. Cover the pan again and cook until the egg whites are cooked but still soft and the yolks are a little runny, about 5 minutes. If you prefer firmer eggs, give them another couple of minutes to cook through.
5. Serve: Serve warm over a bed of steamed basmati rice or with a side of crusty sourdough bread. Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet over medium heat. Add a splash of water to help keep everything nice and moist. Love the recipe? Leave us stars and a comment below!