Turmeric Spinach and Eggs
User Reviews
5
Turmeric Spinach and Eggs
Description
This recipe begins by sautéing sliced yellow onions and minced garlic in salted butter until translucent. Fresh spinach is added in batches and wilted until soft, with cherry tomatoes, turmeric, curry powder, salt, and pepper stirred in to season the greens.
The mixture is then lowered to medium-low heat to create two wells where eggs are cracked and cooked covered until whites set but yolks remain soft. The turmeric and curry powder impart warm, earthy notes that complement the vibrant spinach and tangy tomatoes.
Served immediately, this dish balances fresh vegetable flavors with aromatic spices and runny egg yolks, suitable for a nourishing breakfast or light meal.
The recipe can serve one or possibly two people. Fresh spinach is preferred over frozen for texture, and grape or cherry tomatoes can be substituted with other types of chopped fresh tomatoes. The eggs' yolk doneness can be adjusted by cooking longer for fully set yolks if desired.
Ingredients
- 1 tablespoon butter salted
- 1/2 yellow onion sliced thinly in half rounds
- 3 cloves garlic minced
- 4 cups spinach packed, about 4.5 oz, fresh
- 1 cup cherry tomato halved, about 5 oz
- 3/4 teaspoon Turmeric
- 1/4 teaspoon curry powder
- 2 egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper ground
Instructions
- In a medium / large saute pan melt butter over medium heat and add onions and garlic. Saute for 1-2 minutes, stirring often until they are translucent.
- Add fresh spinach to the pan in batches. Use tongs to stir spinach in with butter and wilt slightly before adding more. Repeat until all of the spinach is in the pan.
- Add tomatoes, salt, pepper, turmeric, and curry powder. Mix well and continue to stir until spinach is fully wilted, about 3-4 minutes.
- Once the spinach is wilted, lower the heat to medium low and then create two wells in the spinach and crack one egg in each well.
- Cover the pan with a lid for approximately 2 1/2 - 3 minutes until egg whites are cooked but the yolks are still soft (sunny side up).
- Serve immediately and enjoy!
Notes
- Serving size is mainly for one, but may serve two portions.
- Fresh spinach yields the best texture; thawed, drained frozen spinach can be used as a substitute.
- Grape tomatoes are recommended but can be replaced with other chopped tomatoes.
- For less runny yolks, cook eggs a minute or two longer until yolks are set.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1person
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 357mg | 119% |
| Sodium | 1494mg | 62% |
| Potassium | 1288mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 12816IU | 256% |
| Vitamin C | 75mg | 83% |
| Calcium | 225mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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