Title: Boranee (Spinach & Egg Fry)
Categories: Cheese Israel Jewish Persian
Yield: 1 Servings

2	lb	Fresh spinach, well rinsed & coarsely chopped
1/4	c	Water
2	tb	Corn oil
2	md	(1 cup) onions, sliced thin
1/2	ts	Salt, or to taste
1/8	ts	Ground turmeric
1/8	ts	Pepper
6		Eggs

The important feature of this dish is it simplicity -- a spinach and egg, combination, bright w/yellow of turmeric & green of the spinach. Using fresh spinach is key.

1. Put spinach & water in a pan, cover, & cook over low heat for 5 mins. Let stand for 5 mins more to reduce bulk. Cool press out liquid that accumulates. Set aside.

2. Heat oil in a large skillet. Add onions, salt, turmeric, and pepper & stir-fry over moderate heat for 3 mins. Add spinach & stir-fry for 3 mins more. Remove skillet from heat.

3. Make 6 depressions in spinach. Break 1 egg into each depression & return skillet to low heat. Fry for 5 mins, or enough to set eggs firmly.

VARIATION: For smaller quantities, that is to say half of recipe, beat eggs & scramble them together w/spinach after the spinach has been steamed, squeezed, & stir-fried w/onions and seasonings.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- C. 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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