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submitted by Co-op Owner Jaleh Dabiri

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This Persian (Iranian) dish is vegetarian and is full of protein and nutrients.  I have made it for family and friends as a finger food snack, but it also makes a nice breakfast or lunch.   It's very affordable to make as well!  Basics now sells organic spinach in bulk in the produce section, which makes it an even more affordable dish.

  • 3 pounds fresh spinach, washed and chopped (you can also use 1 pound of chopped frozen spinach instead)
  • 2 large onions, peeled and finely chopped
  • 6 tablespoons olive oil or butter
  • 1 clove garlic, peeled and crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 eggs

Steam spinach for 10 minutes. (If you are using frozen spinach, follow the package instructions.)
Brown the onions in a non-stick skillet in the oil until golden; add garlic and cook briefly.
Stir in spinach and season with salt and pepper. Mix well and cook over medium heat for 3 minutes.
Spread out the mixture evenly in the skillet and reduce the heat.
Crack one egg at the time into a bowl, then pour onto the layer of spinach. Continue until all eggs are used. Do not mix eggs.
Cover and cook over very low heat for 3-5 minutes, or until the eggs have set. Transfer to serving platter and serve immediately.

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"Narges" is a Persian (Iranian) word for Narcissus, a flower with white petals and a bright yellow çenter. This dish of eggs, poached on a bed of greens, resembles this early springtime flower. Enjoy it. This is a gift from Jaleh Dabiri.


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