Turmeric Fried Eggs
These make for a flavourful breakfast, brunch or lunch
Makes enough for: 2 people
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.)