This is one of my very favourite egg dishes  – perfect for a lunch or a Sunday brunch. It looks sensational and the combination of the spicy spinach, the soft eggs and the creamy, tangy maast- e chekideh ( strained yogurt ) produces a rich mix of slightly exotic flavours.

• for 2 people

• 1 Spanish onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon Nigella seeds
• 1/3 teaspoon chilly fakes

• in a medium frypan, fry the above ingredients in a little butter and olive oil

• when the onions are cooked and soft

• add about 250 gr fresh baby spinach
• salt and pepper and let the spinach wilt, stirring gently

• make 4 small wells in the spinach
• drop an egg in each well and add salt and pepper
• cook gently on top of stove until the egg white just solidifies
• the yolk has to stay soft
• add 3-4 tablespoons of maast-e chekideh (drained yogurt)
• cook just for one more minute longer, to warm the yogurt
• then sprinkle a little  sumac powder over the eggs and yogurt

• serve with crunchy bread