How to make Nargesi – Shakshuka’s Spinach Sibling

Nargesi is like the spinach, Syrian sibling of jazmaz or shakshuka as it is known. And if you don’t know what shakshuka is, it’s basically a tomato sauce in which eggs are poached. So, therefore, nargesi is a spinach sauce in which you poach eggs.

This recipe was not passed down from my Syrian grandmother, or Teta, because it was one of those recipes that my Dad didn’t like. My dad is what is known as a picky eater. He doesn’t really like eggs, so this was not something she would make for him when we came over. However, I found out that my aunt really liked this growing up so it was something my Teta would make for her all the time.

And of course, my Teta didn’t measure a thing, she just made nargesi the way her mother did and the way her grandmother probably did before that. So this is my take, at least 2 generations down.

I add a spiced yogurt to this recipe, which is not traditional, but I like the creaminess of the yogurt to help create a sauce and cut the earthiness of the spinach. I mix the yogurt with turmeric, and if you are not familiar with the taste of turmeric, it can be a bit bitter, so the yogurt will really brighten it up as if it wasn’t bright yellow enough!

Best of all, this is a quick, easy and healthy breakfast that is worthy of brunch, so try Nargesi next time your making eggs and let me know what you think! Also, if you like this, try my other Syrian recipes like hummus or tabbouleh! Or if you are a scrambled egg fan, try my Teta’s secret for the best version of them!

Serves 4

Ingredients:

4 cups of spinach (fresh or frozen. if you are using frozen, be sure to drain the spinach)

4 eggs

2 tablespoons of butter

2 shallots or 1/2 onion, diced

1 teaspoon of salt

1/2 teaspoon of pepper

2 tablespoons of plain yogurt

1/2 teaspoon of turmeric

2 tablespoons of parsley, chopped

1-2 loaves Syrian bread to serve

Salt and pepper to taste

Instructions:

1. Heat a skillet over medium heat and melt the butter. Sauté shallots and garlic for about 2 minutes until just translucent.
2. Add the spinach, salt, and pepper and cook down for about 5 minutes, reducing the heat to low.
3. Mix together the yogurt and turmeric to combine. Stir into the spinach mixture and increase to medium.
4. Make 4 little nests or pockets for the eggs to simmer. Add one egg to each nest. Cover with a lid or foil (but be super careful if you are using gas!) and simmer for about 5 minutes or the eggs are just set.
5. Remove from the heat and sprinkle some fresh pepper and any additional salt over the eggs. Top with parsley.
6. To serve, divide the spinach and an egg between the bowls and serve with a wedge of Syrian bread.

If you like this, be sure to try my cilbir, or Turkish poached eggs. Looking for something a little less healthy for breakfast? Try my breakfast hash!