TURMERIC FRIED EGGS WITH TAMARIND AND PICKLED SHALLOTS
These fried eggs, as good enough to eat as they are to admire, get their wonderfully eccentric appearance from turmeric and chile. You can serve this easy, punchy breakfast as is, or with some hash browns if you're having them for brunch. Feel free to make this dish your own by swapping out the spinach for another leafy green, using red onion in place of the shallot, or by leaving out the chile for a milder, more kid-friendly version.
Provided by Yotam Ottolenghi
Categories breakfast, brunch, vegetables
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Prepare the pickled shallots: Add the shallot, lime juice and a pinch of salt to a small bowl; use your fingers to gently massage everything together. Set aside to pickle lightly.
- Make the tamarind dressing: Add all the ingredients to a bowl, along with 1 1/2 tablespoons water. Whisk to combine and dissolve the sugar. Set aside.
- Prepare the spinach: Add 1 tablespoon oil to a large skillet and heat over medium-high. Once hot, add the garlic and cook for 90 seconds, stirring, until fragrant and lightly golden, then stir in the spinach (in batches, by the handful) and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, about 4 minutes. Transfer to a serving platter and wipe out the pan.
- Prepare the eggs: Add the remaining 3 tablespoons oil and the turmeric to the same pan; stir to combine and heat over medium-high. Once hot but not smoking, crack in the eggs and quickly sprinkle the whites with the sliced chile.
- Season the eggs all over with a good pinch of salt and use spatula to separate the whites so that the eggs are not joined together. Fry for 3 to 4 minutes, spooning some of the oil over the whites. You want the whites to be crispy at the edges and the yolk to be runny. (You can cook it for longer, if you like your eggs more cooked.)
- When eggs are cooked to taste, use a spatula to transfer them to the plate with the spinach, drizzling with any extra turmeric oil left in the pan. Top with the pickled shallots and a spoonful of the tamarind dressing, serving any remaining alongside.
INDIAN-SPICED EGGS WITH SPINACH AND TURMERIC YOGURT
In this quick meal, sautéed spinach flecked with ginger, chile and garam masala are paired with eggs and used to top toasted pitas spread with turmeric yogurt. The pitas were chosen for their uniform size, but naan or flatbread would work equally well; you want something sturdy to stand up to the moisture of the yogurt and spinach. An olive oil-fried egg tops this dish, but if you prefer poached have at it - that runny yolk is a key element.
Provided by Colu Henry
Categories brunch, dinner, lunch, quick, weekday, weeknight, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Mix the yogurt and turmeric in a small bowl, season with salt and set aside. Toast the pitas on a sheet pan in the oven until they're warmed through and beginning to crisp, about 10 to 12 minutes.
- Meanwhile, heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the ginger, garlic and chile and cook until softened, about 1 to 2 minutes. Stir in the garam masala and cook until fragrant, about 30 seconds more. Begin adding in the spinach by the handful, tossing it frequently to encourage wilting. Gradually add more as it cooks down, about 6 to 8 minutes total. Season with salt.
- While the spinach cooks, heat the remaining 2 tablespoons oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the undersides are crispy and the yolk is still runny, about 3 to 4 minutes.
- Spread the turmeric yogurt on the toasted pitas and top each with spinach and then a fried egg. Scatter cilantro over the top, if using, and serve.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 21 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 732 milligrams, Sugar 4 grams, TransFat 0 grams
TURMERIC SCRAMBLED EGGS
Looking for a speedy supper or a brunch with a difference? Try our turmeric scrambled eggs, a twist on a classic dish ready in just 15 minutes flat
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Put the coconut oil in a non-stick pan over a medium heat. Lightly fry the garlic, add the spinach leaves and wilt for a few mins - add a splash of water if they stick.
- Whisk the eggs with the coconut milk and turmeric. Season well. Add to the pan with the spinach and stir continuously for 5-8 mins until the scrambled eggs are at the desired consistency. Serve on slices of toasted sourdough.
Nutrition Facts : Calories 401 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.4 milligram of sodium
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