Turmeric Fried Eggs

~ Tandy

These turmeric fried eggs are served on a bed of spinach, topped with a tamarind dressing and quick pickled shallots. The perfect breakfast when served on a slice of toasted bread.

Turmeric Fried Eggs
Turmeric Fried Eggs
Head straight on to the Recipe For ♥ Turmeric Fried Eggs ♥
Using turmeric in your cooking

Fresh turmeric is available where I live, when it is seasonal. However, as the rhizome is also a dye, I prefer to use the dried version. Curcumin gives this spice its amazing yellow colour. And it is used to colour all sorts of processed foods! The dried version is made from boiling fresh turmeric in water and then drying it, before grinding into a powder. In South Africa, we use a lot of turmeric in our curries. The spice can also be used in desserts such as ice cream, cakes and biscuits. Turmeric imparts a black pepper-like flavour, that is both warm and bitter on the palate. If you smell this spice, it will be reminiscent of mustard. I drink a turmeric latte at least once a week, as curcumin purportedly assists with reducing inflammation. There is however no clinical evidence to back this up. 

Turmeric Fried Eggs

Mimi comes up with the most unique recipes, and these turmeric fried eggs were fantastic. So much so, that I made them twice! The bright yellow eggs are topped with a quick pickled shallot that uses lime juice as the acid. They are served on a bed of spinach and accompanied by a tamarind dressing. The lime juice is emphasised in this dressing which is also made up of fish sauce and coriander. These Asian flavours work so well together! We had leftover dressing and Dave used it as a marinade for chicken wings. They were absolutely delicious. All together, I would say this recipe is a keeper.

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Turmeric Fried Eggs

These make for a flavourful breakfast, brunch or lunch
Recipe Category: Breakfast, Lunch
Makes enough for: 2 people
All Rights Reserved: Adapted from The Chef Mimi Blog

Ingredients

For the quick pickled shallots:

  • 1 shallot, peeled and sliced into thin rounds
  • 10 mls lime juice
  • 0.625 mls fine salt

For the tamarind dressing:

  • 30 g tamarind pulp
  • 30 mls water
  • 15 mls lime juice
  • 10 mls coconut sugar
  • 5 mls fish sauce
  • 5 g fresh coriander, roughly chopped

For the eggs:

  • 52.5 mls olive oil, divided
  • 2 cloves garlic, peeled and crushed
  • 200 g baby spinach
  • salt to season
  • 2.5 mls ground turmeric
  • 4 eggs
  • 1 green chilli, finely sliced

Method

For the quick pickled shallots:

  • Place the shallots, lime juice and salt into a small bowl and using your fingers, massage the ingredients together
  • Set aside to pickle

For the tamarind dressing:

  • Place the tamarind pulp and water into a blender and leave to soak
  • When soft, add the lime juice, sugar and fish sauce and pulse to combine
  • Tip the sauce into a jug, add the coriander, stir to combine and set aside

For the eggs:

  • Place 15mls olive oil into a large frying pan and heat over a medium temperature
  • Add the garlic and cook until fragrant
  • Add the spinach, season with salt, and cook until wilted
  • Tip the spinach into a colander and set aside to drain
  • Wipe out the frying pan and add the rest of the oil
  • When warm, add the turmeric and stir to combine
  • Increase the temperature slightly, and when you can smell the turmeric, crack the eggs into the pan
  • Top the egg whites with the sliced chilli and season generously with salt
  • Use a spatula to seperate the eggs and fry until cooked to your liking, spooning the oil over the eggs as they cook
  • Divide the spinach between two plates, then top with the cooked eggs
  • Drizzle the remaining oil over the eggs, top with the shallots and drizzle with the tamarind dressing *

Notes

* if like me, you don't use all of it, place into a sterilized glass jar and refrigerate. (See this post on how I sterilize my glass jars.)

I am in Johannesburg for work this week and am using the opportunity to catch up with friends and family.

See the links below for blog posts I published on April 22:

Lavender and Lime Signature

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

14 thoughts on “Turmeric Fried Eggs”

  2. One of the most interesting egg recipes I have seen for quite awhile . . . love turmeric . . . even use it in capsule form . . . but thanks for the recipe!

    Reply

  7. This is an amazing recipe for eggs! My husband would love it. I’m not sure what you meant “However, as the rhizome is also a dye”.. thanks

    Reply

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