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a pan with sauteed spinach, tomatoes, onions, and eggs
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4.96 from 23 votes

Turmeric Spinach and Eggs

Start your day with this incredibly healthy, savory Turmeric Spinach and Eggs breakfast! 
Course Breakfast
Cuisine American
Diet Diabetic, Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Calories 324kcal
Author Tracy

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!

Notes

The serving size is for one person, but this could be enough for two people, too. 
Substitutions 
Spinach: Fresh is definitely the best, but you can also use frozen which is dethawed and squeezed from all of its excess liquid. 4 cups of packed fresh spinach is about 1/3 of a 10 oz package of frozen spinach (rounding up).  But really, save yourself the trouble and just use fresh. 
Tomatoes:  Grape are also great in this recipe, but you could also use your favorites chopped up, too.  
Sunny Side Up Eggs
We love a runny yolk in this recipe, but it's of course not required!  Runny yolks not your thing? No problem, cook those eggs another minute or two longer until the yolks are set!

Nutrition

Calories: 324kcal | Carbohydrates: 21g | Protein: 17g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 357mg | Sodium: 1494mg | Potassium: 1288mg | Fiber: 5g | Sugar: 7g | Vitamin A: 12816IU | Vitamin C: 75mg | Calcium: 225mg | Iron: 7mg