Persian Spinach and Egg Fry - Boranee

• 2 lbs fresh baby spinach leaves
• 14 cup water
• 2 tablespoons oil
• 2 medium onions, sliced thin (1 cup)
• 12 teaspoon salt (to taste)
• 18 teaspoon ground turmeric
• 18 teaspoon pepper
• 6 eggs

1. Wash the spinach well.
2. Drain.
3. Put in a pot with the 1/4 cup water.
4. Cover and cook over low heat for 5 minutes.Let stand for 5 minutes more to reduce the bulk.
5. Cool and press out the liquid that accumulates.
6. Set aside.
7. Heat the oil in a large skillet and add the onions, salt, turmeric and pepper.
8. Cook for 3 minutes over moderate heat.
9. Add the spinach and stir fry for 3 minutes more.
10. Remove skillet from the heat.
11. Make 6 depressions into the spinach.
12. Break one egg into each depression.
13. Return the skillet to low heat.
14. Fry for 5 minutes or enough to set the eggs firmly.

baby spinach, water, oil, onions, salt, ground turmeric, pepper, eggs

Taken from www.food.com/recipe/persian-spinach-and-egg-fry-boranee-428676 (may not work)