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Turmeric Poached Eggs

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You wake up in the morning and decide that you would like something healthy for breakfast, but what? These Turmeric Poached Eggs are what! They are simple to prepare and go perfectly with sauteed spinach and tomatoes, zucchini noodles, or on whole wheat toast.

a turmeric poached egg in a white bowl sitting on a bed of sauteed spinach and cherry tomato halves sprinkled with toasted pine nuts.

I am far from being a pro at poached eggs, and even I can pull this breakfast off!

Turmeric Poached Eggs ingredients image with vinegar, oil, turmeric, eggs, tomatoes and spinach.

See, wholesome ingredients that you probably already have on hand can be whipped up in no time.

How to Poach an Egg

Bring a pot of water to a boil and add the vinegar and turmeric.

water mixed with vinegar and turmeric simmering in a saucepan.

Reduce heat until the water is no longer bubbles. Carefully break one egg into the water and cook for 4 minutes.

an egg dropped into the hot turmeric water in the saucepan.

Repeat with the second egg, or however many you are making.

a turmeric poached egg in a white bowl.

While the water is coming to a boil, heat the oil in a large skillet over medium heat. Add the spinach, toss to cover with the oil, and cook until it just starts to wilt.

spinach tossed in oil in a large non-stick skillet.

Add the minced garlic and tomato halves, cook for about 2 minutes until wilted.

spinach, garlic and tomatoes cooked down in a large non-stick skillet.

Season with sea salt and black pepper.

In a separate skillet, heat the pine nuts without any oil for 2 minutes and set aside.

toasted pine nuts in a small non-stick skillet.

Divide the spinach and tomatoes between two bowls, then top with an egg. Sprinkle with the toasted pine nuts, and season with salt and pepper.

a turmeric poached egg in a white bowl, broken open over sauteed spinach and tomatoes and sprinkled with toasted pine nuts.

Break eggs open just before serving.

Recipe Notes & Tips

  • The pine nuts can be toasted ahead of time and stored in a sealed container.
  • I broke my eggs into a small bowl, then dropped them into the water. Some of the egg stuck to the bowl which is why I have “strings” of egg on the side.
  • Everything the turmeric touches will turn yellow, including your saucepan and strainer/spoon used to remove the egg. Do not use an antique or family heirloom to make this recipe!

What is Turmeric?

Turmeric is a flowering plant that is part of the ginger family. It looks very similar to ginger but has deep ridges on the skin.

Turmeric is a perennial, rhizome that is native to India and Southeast Asia that is grown between 68 and 86 degrees in wet conditions.

It is harvested and used fresh, or boiled in water and dried to be ground into a deep orange-yellow powder.

Turmeric powder has a warm, slightly bitter, black pepper-like flavor and earthy, mustard-like aroma.

more delicious egg recipes

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Tools used to create this recipe

Enjoy!!

a turmeric poached egg split open over a bed of sauteed spinach and cherry tomato halves sprinkled with toasted pine nuts.

Turmeric Poached Eggs

Start your day with a healthy breakfast of Turmeric Poached Eggs with sauteed spinach and tomatoes sprinkled with toasted pine nuts.
5 from 4 votes
Print Rate
Course: Breakfast
Cuisine: American
Keyword: poached eggs, turmeric, spinach, tomatoes
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
Servings: 2 Servings
Calories: 169kcal
Author: Lisa Johnson

Equipment

  • Saucepan

Ingredients

  • 2 teaspoons pine nuts
  • 1 tablespoon olive oil
  • 1.75 cups baby spinach leaves 400 grams
  • cup cherry tomatoes, halved 125 grams
  • 1 large clove fresh garlic, minced
  • 4 cups water
  • 1 tablespoon apple cider vinegar or vinegar of your choice
  • 1 teaspoon ground turmeric
  • 2 large eggs

Instructions

  • In a small skillet, heat the pine nuts without any oil for 2 minutes and set aside.
  • Heat the oil in a large skillet over medium heat. Add the spinach, toss to cover with the oil, and cook until it just starts to wilt.
  • Add the minced garlic and tomato halves, cook for about 2 minutes until wilted. Season with sea salt and black pepper, set aside.
  • Bring a pot of water to a boil and add the vinegar and turmeric. Reduce heat until the water is no longer bubbles. Carefully break one egg into the water and cook for 4 minutes.
  • Repeat with the second egg, or however many you are making.
  • Divide the spinach and tomatoes between two bowls, then top with an egg. Sprinkle with the toasted pine nuts, and season with salt and pepper. Break eggs open just before serving.

Notes

  • The pine nuts can be toasted ahead of time and stored in a sealed container.
  • I broke my eggs into a small bowl, then dropped them into the water. Some of the egg stuck to the bowl which is why I have “strings” of egg on the side.
  • Everything the turmeric touches will turn yellow, including your saucepan and strainer/spoon used to remove the egg. Do not use an antique or family heirloom to make this recipe!

Nutrition

Calories: 169kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 98mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2959IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg

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