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Persian Flavour Explosion Eggs

Persian 'Flavour Explosion' Eggs

Total Time 15 minutes
Servings 1 person


  • 1 onion
  • 1/2 teaspoon coriander or cumin seeds
  • 100 g baby spinach
  • 3-4 eggs
  • 2 tablespoons water
  • 1 fresh Medjool dates
  • 50 g feta


  1. Slice onion in half lengthwise then peel and slice each half into thin 1/2 moon strips. Heat a small non stick frying pan on a medium heat. Add a little oil, the onion and the coriander seeds and cook, stirring until the onion is soft - about 7 minutes.
  2. While the onion is cooking, remove the seed and finely chop the date. And dice or crumble the feta.
  3. Add most of the spinach to the pan and cook for another minute or until the spinach is starting to wilt.
  4. Add the eggs, 2 tablespoons water and a generous pinch salt. Cook stirring almost constantly until the eggs have come together in thick spinach-flecked curds. Stir in most of the chopped dates and feta, saving some to decorate.
  5. Place the remaining baby spinach on a plate. Top with the gorgeous eggs and scatter over the remaining dates and feta.

Recipe Video