Turmeric Poached Eggs

Online Recipe Book by Jade Mottley

Serves: 2

Prep: 10 mins

Cook: 5 mins

Nutrition per serving:

219 kcals 15g Fats

12g Carbs 14g Protein

  • Gluten / Dairy Free

  • Vegetarian

  • Low Carb (under 20g per serving)

  • Quick Meal (under 30 minutes)


  • 2 tsp. pine nuts

  • 14 oz. (400g) of fresh spinach

  • 4.5 oz. (125g) of tomatoes halved

  • 1 tbsp. mild olive oil

  • 1 tbsp. white wine vinegar

  • 1 tsp ground turmeric

  • 2 medium-sized eggs


  1. Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside

  2. In the meantime, heat the oil in a frying pan and stir-fry the spinach and tomatoes for 2 minutes on medium heat until wilted

  3. Season with salt and pepper

  4. Bring a pot of water to the boil and add in the vinegar and turmeric

  5. Turn the heat down so that the water no longer bubbles

  6. Carefully break in the egg and poach for 3 min, repeat with the second egg

  7. Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts

  8. Season with pepper and salt. Break open the eggs just before serving

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© 2019 by Jade Mottley.