Turmeric Eggs

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Servings: 4 Prep: 20 min Dairy Free Gluten Free Keto Low Carb Mediterranean Paleo Pescetarian Vegetarian No Leftover Stovetop Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

5 ounces cherry tomatoes 4 teaspoons pine nuts 2 tablespoons extra virgin olive oil, more as needed 5 ¼ ounces spinach sea salt, to taste ground black pepper, to taste 2 tablespoons white wine vinegar, optional 2 teaspoons ground turmeric 4 eggs

Instructions

1. Halve the cherry tomatoes.

2. Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside.

3. Heat the oil in the frying pan on medium heat and stir-fry the spinach and tomatoes for 2 minutes until wilted. Season with salt and pepper.

4. For poached eggs, bring a pot of water to boil and add in the vinegar and turmeric. Turn the heat down so that the water no longer bubbles.

5. Carefully break in the egg and poach for 3 minutes. Repeat with the remaining eggs.

6. For eggs over easy, add 2 tablespoons oil (per 4 eggs) to a nonstick pan over medium high heat until it's hot.

7. Stir in half of the turmeric. Reduce heat to low immediately. Break eggs into a bowl and gently slide into pan, one at a time.

8. Season eggs with salt and pepper to taste. Sprinkle remaining turmeric over eggs. Allow the underside to set, about 2 minutes.

9. Once the bottom has set, pour 1/2 tablespoon of water in the pan around each egg. Cover immediately. Keep covered for about 2 minutes,

10. Divide the spinach between bowls, top with an egg, and sprinkle with toasted pine nuts. Season with salt and pepper. Break open the eggs just before serving.