Turmeric eggs with spinach and pickled shallots
The spinach yogurt base in this delicious turmeric eggs recipe takes inspiration from Turkish eggs. The eggs are fried in earthy turmeric butter and scattered with quick pickled shallots and chilli.
Ingreadient
- 2 tbsp white wine or rice vinegar
- Pinch sugar
- 1 shallot, finely sliced
- 1 small green chilli, finely sliced
- 200g baby spinach
- 2 garlic cloves, crushed
- 150g thick greek yogurt
- 1 tbsp olive oil
- 20g salted butter
- 1 tsp ground turmeric (see Easy Swaps)
- 4 medium free-range eggs
- Bread to serve (optional)
Instruction
- Put the vinegar in a bowl with a pinch of salt, a pinch of sugar and 2 tbsp water. Mix together, then add the shallot and green chilli and set aside to quick-pickle while you prepare everything else.
- Boil a kettle and put the spinach in a colander in the sink. Pour over the just boiled water to wilt the spinach. Once cool enough to handle, squeeze out the excess water (pressing it down with a mug or bowl works well) and transfer the spinach to a board. Roughly chop and put in a bowl, season well and stir through the garlic and yogurt.
- Heat the oil and most of the butter in a large frying pan over a medium-high heat until melted and bubbling. Stir in the turmeric then crack in the eggs. Season with salt and pepper and fry for a few minutes until cooked to your liking.
- Spread the spinach yogurt over the base of two bowls and top with the eggs. Spoon over the quick-pickled shallot and chilli. Add the remaining butter to the egg pan and return to a medium heat until bubbling, stirring to infuse it with any leftover turmeric. Spoon the butter over the eggs and serve immediately with bread or flatbreads.
