Indian Spiced Eggs With Spinach And Turmeric Yogurt Recipes

INDIAN-SPICED EGGS WITH SPINACH AND TURMERIC YOGURT

Indian-Spiced Eggs With Spinach and Turmeric Yogurt image

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

Ingredients

1 cup full-fat Greek yogurt
1 teaspoon ground turmeric
Kosher salt
4 (6- to 8-inch) round pitas
3 tablespoons olive oil
1 tablespoon finely chopped ginger
2 garlic cloves, thinly sliced
1 medium fresh chile, such as cayenne or Serrano, thinly sliced (or 1/2 teaspoon red-pepper flakes)
1 1/2 teaspoons garam masala
1 pound baby spinach
4 large eggs
Black pepper
1 tablespoon roughly chopped cilantro (optional)

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

Indian Spicy Scrambled Eggs image

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

Ingredients

4 eggs, beaten
1 medium onion, chopped (or 4 spring onions)
4 -5 garlic cloves, finely chopped
1 chili pepper, finely chopped (optional)
2 medium tomatoes, blanched and chopped
1/4 teaspoon turmeric
1/2 teaspoon mustard seeds
1/2 teaspoon garam masala
salt, to taste

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.

INDIAN SPICED SCRAMBLED EGGS

Indian Spiced Scrambled Eggs image

Categories Sauce Egg Boil

Yield serves 4 to 6

Number Of Ingredients 13

Ingredients

1 Yukon Gold potato, peeled and diced
2 cups cauliflower florets
5 tablespoons olive oil
1 yellow onion, diced
1 tablespoon ground coriander
1 tablespoon minced fresh ginger
1 tablespoon ground cumin
1 tablespoon mustard seeds
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Salt
6 eggs

Steps:

Place the potato in a saucepan with salted water to cover. Bring to a boil over high heat and boil for 4 minutes. Add the cauliflower and boil for 1 minute more. Drain the vegetables.
Heat a skillet over medium-high heat and add 3 tablespoons of the oil. Add the onion, and cook until soft. Add the potato, cauliflower, spices, and a dash of salt. Decrease the heat to medium and sauté for 5 minutes. Turn off the heat, transfer the vegetable mixture to a large bowl, and cover. Return the skillet to the stove.
Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt. Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the eggs. Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon. Tilt the pan to evenly distribute the uncooked eggs. When the eggs are just firm, flip them over and cook for 25 seconds more.
Transfer the eggs to the bowl of vegetables and stir to mix. Taste and season with salt. Serve immediately.

SAUTEED SPINACH WITH INDIAN SPICES

Sauteed Spinach With Indian Spices image

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

Ingredients

3 tablespoons butter or 3 tablespoons a neutral vegetable oil
1/2 red onion, peeled and thinly sliced
2 -3 large garlic cloves, peeled and thinly sliced
4 teaspoons julienned ginger
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 lbs fresh spinach, stems removed
2 teaspoons whole brown mustard seeds
salt & freshly ground black pepper, to taste

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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