Turmeric Eggs & Veg
This vibrant and flavorful dish combines the health benefits of turmeric with the protein of eggs, the antioxidants of spinach, and lycopene-rich tomatoes. Turmeric, known for its anti-inflammatory properties, adds a warm, earthy flavor to the dish.
Ingredients
- 2 tsp pine nuts
- 400 g baby spinach
- 125 g tomatoes (chopped)
- 1 tbsp coconut oil
- 1 tsp ground turmeric
- 4 eggs
- sea salt & black pepper (to taste)
Instructions
- Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside.
- Heat half the oil in a frying pan and stir fry the spinach and tomatoes for 2 minutes on medium heat until wilted.
- Crack the eggs into a bowl and add the turmeric and a pinch of salt. Whisk briefly.
- Heat the rest of the oil in the frying pan then scramble the eggs.
- Divide the spinach into two bowls, top with the egg and sprinkle with toasted pine nuts. Season with salt and pepper.
Nutrition per serve
Calories: 263kcal | Carbohydrates: 11g | Protein: 18g | Fat: 18g | Fiber: 5g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.