Eggs on a bed of fresh spinach with Persian spices is deliciously different.
At the moment my chickens are laying so many eggs that I am revisiting all my favourite egg dishes. This Persian one is an old favourite. 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. I like to serve it with crunchy bread.
- Ingredients
- for 2 people
- 1 Spanish onion finely sliced
- 2 cloves of garlic, crushed
- 1 teaspoon each of ground turmeric and ground cumin
- 1/2 teaspoon Nigella seeds
- 1 teaspoon sumac
- 1/3 teaspoon chilly flakes
- 200 gr fresh baby spinach
- 4 organic eggs
- 4 tablespoons maast-e chikedeh ( strained yogurt)
in a little butter and oil, gently fry the onion, garlic and all the spices safe for the sumac
when the onions are soft add the fresh spinach and stir gently
add salt and pepper
make 4 little wells and drop the eggs into each one
cook gently until the egg whites are done but the yolk is still soft
now add the strained yogurt (mast-e chekideh) around the eggs and sprinkle with sumac
serve some crunchy bread with this dish
