Indian-Spiced Eggs With Spinach and Turmeric Yogurt
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup full-fat Greek yogurt
- 1teaspoon ground turmeric
- Kosher salt
- 4(6- to 8-inch) round pitas
- 3tablespoons olive oil
- 1tablespoon finely chopped ginger
- 2garlic cloves, thinly sliced
- 1medium fresh chile, such as cayenne or Serrano, thinly sliced (or ½ teaspoon red-pepper flakes)
- 1½teaspoons garam masala
- 1pound baby spinach
- 4large eggs
- Black pepper
- 1tablespoon roughly chopped cilantro (optional)
Nutritional analysis per serving (4 servings)
430 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 8 grams dietary fiber; 4 grams sugars; 21 grams protein; 733 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Most of my Indian family avoids putting uncooked turmeric on a dish as it has a strong and funky aftertaste. I would add a little turmeric to the spinach so it can cook and instead add a little chaat masala and cumin (dry toasted and finely ground) to the yogurt instead.
This was insanely good. Frankly I'll be making this as close to weekly as my pantry allows, for breakfast, lunch or dinner. It was abundantly flavorful, easy to throw together, and pretty healthy at that. Not to mention highly scalable; just as do-able to make 4 servings for 1 person of the course of a week, or do all 4 at once. This is a winner of a recipe NYT.
A great meal. I substituted the pita for a butter roti - delicious!
The flavor-to-effort ratio is amazing. Sometimes I make this a really fast weeknight meal by not chopping anything: jarred minced garlic, fresh ginger paste, and crushed red pepper flakes do the job just fine. I agree with others that the toasted pita is hard to cut with a knife and fork (even a steak knife!) so I just use sliced toasted bread instead.
It seemed like something was missing, so I squeezed some lime juice over the top. It was transformative. I highly recommend that you try it.
I made this with Indian fry bread instead of pita and also sprinkled some everything but bagel on top and it was divine.
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