Indian Spiced Eggs With Spinach And Turmeric Yogurt Food
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
INDIAN SPICY SCRAMBLED EGGS
I found this recipe in an Indian cookbook and adapted it a little bit to suit our tastes. My fiance calls this the best way of making scrambled eggs. Scrumptious!
Provided by melle_escaton
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Fry the onion, garlic and chilli until the onions are translucent.
- Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
- Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
- Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
- You can serve this garnished with fresh, finely chopped coriander leaves.
- Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.
SAUTEED SPINACH WITH INDIAN SPICES
A fast dish to make, once the ingredients are in order. Adapted from a Martha Stewart Recipe published in 1996. Not too spicy, a nice side for Tandoori Chicken, but make sure the leaves are good and dry or it will turn out too wet.
Provided by zeldaz51
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
- Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
- Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.
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