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
BAKED EGGS WITH SPINACH
Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Quick & Easy Lunch Spinach Ramekin Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
- Serve eggs in ramekins with bacon and toast.
MUGHLAI PARATHA
Mughlai paratha is a popular street food found in Bangladesh that traces back to the Mughal Empire. It's a crisp, flaky, pan-fried flatbread that's stuffed with fluffy eggs and fiery chiles, and gently spiced with earthy turmeric. Paratha is extremely customizable, so you can use what you have; this version is vegetarian, but keema, a spiced ground meat mixture, is often added. Vegetables like diced bell pepper or a handful of baby spinach are untraditional and welcome, but be mindful of the water content of the vegetables you choose or the eggs will weep. The end result is satisfyingly savory and addictive in its contrasting textures.
Provided by Fahima Haque
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Prepare the dough: In a medium bowl, combine the flour, salt and baking powder with 2 teaspoons olive oil. Whisk to combine. Form a well in the center of the flour mixture and add the water. Using a wooden spoon or rubber spatula, stir gently until the dough comes together. Transfer the dough to a lightly floured surface and knead for a few minutes until it forms a smooth ball. Rub the ball of dough in 1 to 2 teaspoons olive oil. Cover the dough loosely in plastic wrap or a damp kitchen towel and let rest at room temperature for 20 minutes.
- While the dough rests, prepare the filling: In a medium bowl, combine the egg and egg yolk, onion, cilantro, chile, turmeric, salt and pepper.
- Roll out dough on a lightly floured surface into a rough 12-by-12-inch square.
- Place the filling in the center and spread in an even layer, leaving a 2-inch border on each side.
- Gently lift the left side of the dough toward the middle and fold it, bringing the left edge slightly to the right of the middle of the filling. Repeat on the right side, folding the right edge of the dough toward the middle of the filling, so both sides slightly overlap at the center. Reinforce the seams by gently pinching them.
- Finish sealing in the filling: Fold the top edge of the dough down toward the middle, just far enough to safely seal in the filling, about 2 inches down, then fold the bottom edge up to seal in the filling, about 2 inches up, gently pressing to seal. Your end result should look like a rectangle.
- Fry the paratha: In a large skillet, heat the neutral oil over medium-high. Place paratha in the skillet, seam-side up, carefully spooning the hot oil on top of the paratha to baste it, tilting the pan if need be. Fry until golden brown, about 5 minutes, then carefully flip the paratha over and baste and cook until golden, another 5 minutes.
- Serve hot, ideally, or at room temperature, cut in half into two rectangular pieces.
BAKED EGGS IN CREAMY SPINACH
"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350˚ F.
- Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
- Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.
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.
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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