2 Tbsp. basmati rice, rinsed
1 large bunch cilantro
1 large bunch dill
1 bunch parsley
1 small onion, thinly sliced
½ cup extra-virgin olive oil
8 garlic cloves, finely chopped
1½ tsp. ground turmeric
10 oz. frozen chopped spinach
¼ cup dried cilantro
1 tsp. freshly ground black pepper
2½ tsp. kosher salt, plus more
¼ cup fresh lime juice (from about 4 limes)
6 large eggs or 6 large egg whites
1 cup cooked rice
Smoked white fish for side, optional

Cook rice according to package instructions.
Meanwhile, tear cilantro, dill, and parsley (including stems) with your hands. Working in batches if needed, stuff into a food processor and process until finely chopped.
Combine onion and oil in a cold large high-sided skillet with a lid. Place over medium-high heat and cook, stirring and shaking pan occasionally, until onion is dark brown around the edges, 6–8 minutes. Add garlic and cook, stirring, until garlic is just barely golden, about 1 minute. Add turmeric and cook, stirring, 30 seconds. Add herbs and spinach (no need to defrost or drain) and cook, stirring often, until herbs are wilted and spinach is thoroughly defrosted, about 2 minutes. Add dried cilantro, pepper, 2½ tsp. salt, and reserved parcooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until flavors come together, about 10 minutes.
Remove lid and continue to cook spinach mixture until greens are glossy and liquid is almost completely evaporated (dragging a rubber spatula or wooden spoon through the mixture should leave a trail with little to no liquid seeping back in), 6–8 minutes. Stir in lime juice; taste and season with more salt if needed.
Make 6 divots in mixture and crack an egg into each one (or, if making with egg whites only, separate out egg yolks first and reserve for another use). Working quickly, drag the tip of an offset spatula or butter knife through each egg once or twice to break up the yolks and encourage wisps of egg white to spread throughout the mixture (you want a marbled effect—don’t scramble). Cover pan and simmer until eggs are cooked to your liking, about 3 minutes for jammy. Serve with rice and smoked fish alongside if desired.

Cook’s Note
If you have cooked rice on hand, you can skip the first step and add ¼ cup cooked rice and 3 cups hot water instead.