Indian-Spiced Eggs With Spinach and Turmeric Yogurt
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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)
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
PT
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.
Allie
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.
NatanS
A great meal. I substituted the pita for a butter roti - delicious!
MM
I made this with kale instead of spinach and separately boiled the kale a bit on its own before sautéing. Added a few leftover chickpeas from the fridge immediately after the spices before adding greens. Used crushed red pepper instead of fresh pepper as it seemed better for chickpeas. Yum.
Susan Alexander
Great! Did not have garam masala so I used mild curry powder. Loved the yoghurt. Great for breakfast, brnuch or an easy supper. Will add to my list of "go tos"
Jessie
Made this tonight, and it is definitely going in the rotation of quick dinners. I made a few modifications based on what I had on hand. Poached the egg (consistently fail at frying eggs) and used fat free Greek yogurt. Maybe I don't have discerning taste when it comes to yogurt, but I can't tell the difference.
Diana
Actually Indians make a fantastic egg dish called a Kejriwal. Look it up
Betsy
If you are not eating bread you can substitute cauliflower rounds for the pita. Also delicious!
cap
Delicious! I sautéed sliced button mushrooms with the spinach to make it a more substantial dinner and served on naan.
Suzanne
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.
Nancy J.
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.
Anna Jones
I made this with Indian fry bread instead of pita and also sprinkled some everything but bagel on top and it was divine.
Anna Jones
I made this with Native American fry bread instead of pita and sprinkled some everything but bagel on top. Delicious.
Ellen Z
Tried this out this morning. Breakfast for one. Didn’t have naan at the ready, instead used a slice of rye and simply put it in the toaster. Keep roasted garlic and roasted peppers in the fridge and used those along with the other ingredients. Had Greek yogurt which I used for the yogurt sauce. The rye bread added an unexpected and good flavor. Very tasty and easy to prepare.
Paul
This was simply spectacular!!!
Leskap19
I make this all the time. Quick easy affordable tasty and fairly healthy! I really love the taste of the spinach with the flavored yogurt and egg. Leftovers reheat nicely at work next day and are very satisfying.
cap
Delicious! I sautéed sliced button mushrooms with the spinach to make it a more substantial dinner and served on naan.
Feeding 5
Careful of the tumeric....would probably put half the amount in. Ended up diluting it with another yogurt sauce I had already made with a bit of lemon, honey and touch of sour cream. The rest was per recipe, and really good!
Meg
Super easy, came together quickly, and was very tasty for such a simple dish. Pita probably didn't need to be warmed up quite that much - it was tough to cut so next time I'll probably just warm it through without trying to get to crispiness. A definite keeper!
Norín
Delicious and dead simple. I just used leftover sauteed greens I already had in the fridge making this a 10 minute dinner.
Cassie
This was very good. I used some leftover takeout garlic naan in place of pita. I liked it and would make again.
Rebekah
There was a lot more flavor in this than we expected. We added some curry leaves and used fresh tumeric and put everything on naan. We'll definitely be making this again as a healthy alternative to eggs benedict also.
Tips
Easy on the spice
Jessie
Made this tonight, and it is definitely going in the rotation of quick dinners. I made a few modifications based on what I had on hand. Poached the egg (consistently fail at frying eggs) and used fat free Greek yogurt. Maybe I don't have discerning taste when it comes to yogurt, but I can't tell the difference.
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