Persian Spinach & Eggs (Nargesi)

• 4 tablespoons extra-virgin olive oil
• 1 cup red onion, sliced
• 3 garlic cloves, minced
• 5 cups baby spinach, roughly chopped
• 4 eggs
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt (more if needed)

1. Heat extra virgin olive oil in a large pan over medium heat.
2. Once the olive oil in shimmery, saute red onion until it's translucent and golden.
3. Add in minced garlic and chopped baby spinach. Stir and cook until they're wilted half way.
4. Add the eggs into the pan, one by one but don't stir.
5. Sprinkle turmeric, cayenne and salt on the spinach and eggs, cover and let it cook for about five to seven minutes, until the egg whites are fully cooked and the yolk is runny.
6. Serve warm with fresh bread.

extravirgin olive oil, red onion, garlic, baby spinach, eggs, turmeric, cayenne, salt

Taken from food52.com/recipes/77380-persian-spinach-eggs-nargesi (may not work)