Turmeric Fried Eggs With Tamarind and Pickled Shallots

Turmeric Fried Eggs With Tamarind and Pickled Shallots

These fried eggs, as good enough to eat as they are to admire, get their wonderfully eccentric appearance from turmeric and chile. You can serve this easy, punchy breakfast as is, or with some hash browns if you’re having them for brunch. Feel free to make this dish your own by swapping out the spinach for another leafy green, using red onion in place of the shallot, or by leaving out the chile for a milder, more kid-friendly version.
  • Total:
  • Serves: 2 persons



  1. Step 1

    Prepare the pickled shallots: Add the shallot, lime juice and a pinch of salt to a small bowl; use your fingers to gently massage everything together. Set aside to pickle lightly.
  2. Step 2

    Make the tamarind dressing: Add all the ingredients to a bowl, along with 1 1/2 tablespoons water. Whisk to combine and dissolve the sugar. Set aside.
  3. Step 3

    Prepare the spinach: Add 1 tablespoon oil to a large skillet and heat over medium-high. Once hot, add the garlic and cook for 90 seconds, stirring, until fragrant and lightly golden, then stir in the spinach (in batches, by the handful) and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, about 4 minutes. Transfer to a serving platter and wipe out the pan.
  4. Step 4

    Prepare the eggs: Add the remaining 3 tablespoons oil and the turmeric to the same pan; stir to combine and heat over medium-high. Once hot but not smoking, crack in the eggs and quickly sprinkle the whites with the sliced chile.
  5. Step 5

    Season the eggs all over with a good pinch of salt and use spatula to separate the whites so that the eggs are not joined together. Fry for 3 to 4 minutes, spooning some of the oil over the whites. You want the whites to be crispy at the edges and the yolk to be runny. (You can cook it for longer, if you like your eggs more cooked.)
  6. Step 6

    When eggs are cooked to taste, use a spatula to transfer them to the plate with the spinach, drizzling with any extra turmeric oil left in the pan. Top with the pickled shallots and a spoonful of the tamarind dressing, serving any remaining alongside.