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