Try these Ottolenghi turmeric fried eggs for a quick but impressive breakfast

Looking to step up your breakfast repertoire?

Yotam Ottolenghi’s new cookbook Extra Good Things, co-written with chef Noor Murad, has the perfect recipe.

These are fried eggs but with a very eccentric wardrobe, thanks to the turmeric and chilli, which makes them as good to eat as they are to look at.

You can serve this easy, vibrant breakfast as it is, or alongside the potato rösti (p.120), as part of a brunch spread.

Turmeric fried eggs with tamarind dressing recipe

Serves 2

Prep time: 5 minutes

Cook time: 15 minutes


  • 1 shallot, peeled and sliced into thin rounds (60g)
  • 2 tsp lime juice
  • 3½ tbsp olive oil
  • 2 garlic cloves, peeled and crushed
  • 200g baby spinach
  • ½ tsp ground turmeric
  • 4 large eggs
  • 1 green chilli, finely sliced into rounds, seeds and all
  • salt

For the tamarind dressing

  • 30g tamarind paste
  • 1 tbsp lime juice
  • 1 tsp fish sauce
  • 2 tsp light soft brown sugar
  • 5g fresh coriander, roughly chopped

Tamarind dressing tips:

  • Make the dressing, minus the coriander, and keep refrigerated for up to five days.
  • A little goes a long way with this dressing: drizzle on to roasted potatoes with plenty of fresh herbs, or spoon over grilled steak for a tangy addition.


Ottolenghi Test Kitchen: Extra Good Things, by Noor Murad and Yotam Ottolenghi (Ebury Press, £25).

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