Eggs Kejriwal
Tejal Rao
2712 ratings with an average rating of 5 out of 5 stars
2,712
10 minutes
Turmeric Fried Eggs With Tamarind and Pickled Shallots
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:2 to 4 servings
- 1shallot, peeled and sliced into thin rounds
- 2teaspoons fresh lime juice
- Kosher salt
- 1½tablespoons/30 grams tamarind concentrate
- 1tablespoon fresh lime juice
- 2teaspoons light brown sugar
- 1teaspoon fish sauce
- 2tablespoons roughly chopped fresh cilantro (coriander)
- ¼cup/60 milliliters olive oil
- 2garlic cloves, minced
- 6packed cups/200 grams baby spinach
- ½teaspoon ground turmeric
- 4large eggs
- 1fresh green chile (such as a serrano or small jalapeño), thinly sliced into rounds, seeds and all
For the Pickled Shallots
For the Tamarind Dressing
For the Spinach and Eggs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
248 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 9 grams protein; 370 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
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.
- Step 2
Make the tamarind dressing: Add all the ingredients to a bowl, along with 1½ tablespoons water. Whisk to combine and dissolve the sugar. Set aside.
- 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 ¼ teaspoon salt. Cook, stirring frequently, until wilted, about 4 minutes. Transfer to a serving platter and wipe out the pan.
- 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.
- 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.)
- 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.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Andy Wedel
Turmeric is a chromophore - it changes color with changing pH. When neutral (like with egg whites and oil) it's bright yellow. When the pH goes higher, it turns a beautiful purply rust red. The turmeric in the oil adjacent to the yolk turns this color because the yolk by itself is alkaline I find that this color change is both beautiful and a great opportunity to teach kids some chemistry :)
Frederick Tibbetts
Variation. Eggs that are flash-fried in this manner risk being too dry at the edges and too raw at the yolk. A safer method is to lower the heat, add about a tablespoon of liquid (water or white wine) to the eggs and cover the pan. Check at five minutes; you have perfect control over how done you want the yolks to be. Slip the eggs over the spinach. You won’t miss hard-fried version.
Angie
Are the eggs cooked in red peppers in the photo?
pjs
@Angie: I thought that too at first but I think it’s the egg gone crispy and brown in the tamarind sauce
erin
This is easy and fantastic. The turmeric oil is what turns the edges of the eggs red.
Michael
I'm vegetarian, so I frequently have to find workarounds for fish sauce. In this case, I'd either use a similar amount of thin soy sauce or just omit it entirely.
Aaron Lawson
Funny, I was thinking there was a roasted tomato or something red under the eggs, and was perplexed that I couldn't find it in the ingredients. Looking closely, I think the numeric oil turned the edges of the eggs red. I do think that roasted tomatoes would be good in this though...
Jed
Pantry staple. Buy it.
jennifer
Lots of people have this around, including me. In fact, this is one of Ottolenghi's more practical recipes.
S
Plenty of people have fish sauce as a pantry staple it keeps for a very long time. You could also try soy sauce instead. Not exactly the same, but works in a pinch.
John W.
In my head I understand what others have said about turmeric being responsible for that red color, but I've looked at that photo again and again and I still see halved red peppers! Am I going crazy?! Isn't that a stem sticking out to the side there?? Agh! Doesn't help that I just watched Jacques Pepin's video for eggs poblano...
Michael R
Delicious. The turmeric oil turned the crispy edges of the eggs a gorgeous rust red, just like the photo. The tamarind herb dressing tasted peculiar on its own, but when combined with the egg yolk and the pickled shallots it balanced out wonderfully. There is a lot of dressing and pickled shallot leftover so I’ll probably eat some variation this for breakfast all week
Granddaughter of immigrants
It's definitely a red pepper. Or something else bright red that's not listed in the ingredients. Look at the ingredient list: there's only 1-1/2 TBSP of tamarind concentrate, and tamarind is definitely not bright red (nor do the edge of eggs turn bright red). Also that bright red "shell" for the cooked eggs is absolutely something more solid than a tablespoon of sauce. It's a shame that the photo doesn't match the ingredient list.
David
Top with the pickled shallots and a spoonful of the tamarind dressing, serving any remaining alongside.
cattails
This wasn't my favorite. I like all of the flavors, but I found they were in competition rather than harmony. It was a lovely presentation though.
SoCalMtns Sharon
I really dislike the taste of turmeric. Additionally, it tends to aggravate my GI tract (you don’t need to know the specifics) if there’s any significant amount in a recipe. I am still trying to figure out when I can omit it from a recipe. Can it be left out of this one?
Matthieu
These are terrific- the flavor combinations are divine. The dish is easy to put together, and has that Ottolenghi vibe.
JS
Fantastic recipe. Comes together quickly. I bought Tamil and concentrate from the Indian food section and was initially uncertain if that was the type called for, but it worked perfectly. Wonderful breakfast.
Maribel
Unique and delicious breakfast, lunch, or dinner. I served it over savory steel oats. Love all of Ottolenghi's recipes.
Jody
Yummy - with modifications due to what I had on hand. Didn't have any leafy greens (would have even used asparagus, but didn't have that either), so I just served the eggs atop toast. Used TJ's tamarind sauce instead of concentrate, soy instead of fish sauce, canned green chilies instead of sliced fresh, dried za'atar instead of cilantro. Seasoned eggs with garlic powder in lieu of missing garlicky spinach. Pretty and delicious!
MeBoat
Yum. I always attempt to prepare as recipe has written, but I usually end up changing bc of what I have on hand. I substituted olive for coconut oil, added one shallot to garlic when cooking spinach, and didn’t make the tamarind sauce bc I used an excellent store purchased hot sauce “Assam” with tamarind in it. I accidentally used too much oil in spinach which made it a bit rich. Have leftover pickled shallots for tomorrow when I make it again.
Cindy
Both tasty and fun! The red edges are definitely from the turmeric oil:-) Looks exactly like picture-impress your kids (maybe without the Serrano).
amy
This dish is the perfect blend of flavor! Astringent,sweet,salty and savory all dance around your taste buds. Thank you!
Barbara R.
This was a flavor party in my mouth. We loved it!
Chef Agostino
this was an all-around beautiful dish, in ease of preparation, presentation and taste. i’ll be enjoying this often. thanks!
Bethany
For how quick and easy this was, I thought it was marvelous (bonus for being nutritious!). I had everything on hand except the chiles, but have young childen, so I used crushed red pepper instead.
Yari
Replaced tamarind with honey and fish sauce with soy sauce, and it was really good! I would keep the hot peppers on the side and let ppl top them individually since the alucínese was uneven and strong. I made it for breakfast, but would work for dinner with rice, a little salad and 2-3 eggs per person per serving. Would make again!
cynthia
I used only half the dressing and tossed it on the spinach. I also used pickled jalapeños on the egg whites and served the whole bit on a piece of toast. Yummmmmmmmy!
from reader notes
Variation. Eggs that are flash-fried in this manner risk being too dry at the edges and too raw at the yolk. A safer method is to lower the heat, add about a tablespoon of liquid (water or white wine) to the eggs and cover the pan. Check at five minutes; you have perfect control over how done you want the yolks to be. Slip the eggs over the spinach
Private notes are only visible to you.
Advertisement
