Turmeric Spinach and Eggs
Ready fast and packed full of nutrition! Start your day with this incredibly healthy, savory Turmeric Spinach and Eggs breakfast!
If you were to open our fridge at any given moment, you’ll find eggs. Lots and lots of eggs. It’s honestly the main protein I live off of. I eat them nearly every day and I’m always looking for new recipes that can add additional nutrition and flavor to them. These Turmeric Spinach Eggs are my newest hearty, healthy, breakfast!
Ingredients Needed
- Fresh Spinach – You can use frozen spinach, but trust me, you want to use fresh.
- Cherry Tomatoes – You could also use another small sweet tomato like grape, or even some chopped larger tomatoes, too.
- Eggs – The added protein and the perfect runny yolk to add to all of the delicious bites of spinach!
- Onion and Garlic – Staples for any of our savory dishes!
- Butter – You could also use olive oil or another neutral oil.
- Turmeric – The heart and soul of the flavor of this recipe! That just so happens to be oh so good for you, too!
- Curry Powder – Just a touch to highlight the turmeric.
- Salt and Pepper – There’s nothing worse than an under-seasoned dish!
Easy to Make
Does it get much easier than just tossing everything into a pan to sauce and then adding some eggs?
Not when it comes to these Turmeric Spinach Eggs!
This is a pan full of protein, iron, calcium, magnesium, vitamin A… the list goes on and on. Simply put. This is freakin’ healthy. And a freakin’ delicious way to start the day!
So easy to make, packed full of flavor, and insanely healthy. These Spinach Turmeric Eggs are a delicious breakfast, brunch, lunch, or even light healthy dinner that’s gluten-free and vegetarian but hearty enough to leave you feeling satisfied.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Turmeric Spinach and Eggs
Equipment
- medium sized nonstick saute pan
Ingredients
- 1 tablespoon salted butter
- 1/2 yellow onion sliced thinly in half rounds
- 3 cloves garlic, minced
- 4 cups fresh spinach packed, about 4.5 oz
- 1 cup cherry tomatoes halved, about 5 oz
- 3/4 teaspoon turmeric
- 1/4 teaspoon curry powder
- 2 eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
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!
Yum! Turmeric and eggs really does go together so well. I love to make a one-pan breakfast like this one. You’re right, it is a freakin’ delicious way to start the day 😉
I confess – I don’t have turmeric at home. Moreover, I don’t think I know how it tastes. I mean I know it’s used in currys but I can’t pinpoint the actual taste of this spice. I love eggs as well and I always buy another carton when I have less than 6 eggs in my fridge because… Eggs! I love how you cooked them on top of the spinach and tomatoes – gorgeous!
We eat a lot of eggs too and I”m always looking for new ways to serve them. This dish sounds just wonderful! I love that you get even more protein from the spinach as well!
What a fantastic way to serve eggs! I love how hearty and healthy this is. And, I have to say that those egg yolks are practically calling out to me through the computer screen. I, too, need to cook with turmeric more often.
We go through lots of eggs too! I love when I can get farmer’s market eggs- but I’ve been getting some awesome free-range ones at Aldi. I need to start adding veggies to my eggs like this– this looks amazing!
I am horribly addicted to eggs, among other things. Thank you for making me not feel guilty about my daily egg habit by making this healthy. I really like all veggies so your recipe is looks super delish! Thank you for sharing your recipe.
This looks like the perfect brunch or dinner dish. Eggs are such a great protein any time of the day. I love the spinach and egg combination….and the presentation is great too. Turmeric is an interesting addition here.
I absolutely love skillet breakfasts, and I can just imagine how delicious this one is with those garlicky greens. Haha, I’m actually the same with having eggs in my fridge, except right now! I’m all out! Total facepalm.
I also need to get more turmeric because heck yes, I cook with it often.
I’m with you — love eggs. My favorite prep is soft boiled with butter salt and pepper, but this is a full on meal that you’ve prepared and it looks healthy and delicious. I use tumeric in a few recipes I make regularly, but you’re right, I need to incorporate it in other ways.
This is my kind of food! I love that your cherry tomato held its shape. Mine always turns mushy!! I’d make sure to add turmeric next time! Yum! Thanks for sharing, Tracy! x