Turmeric Poached Eggs


One can often get tired of eating the same old thing for breakfast. This egg recipe is a wonderful alternative to spice up your breakfast. With the added healthy benefits of Turmeric.

Makes 2.

Prep: 10 mins

Cook: 5 mins

  • 15 ml pine nuts
  • 350 ml of fresh spinach
  • 200 ml cup of tomatoes, halved
  • 15 ml mild olive oil
  • 15 ml white wine vinegar
  • 5 ml  ground turmeric
  • 2 ml freshly ground black pepper
  • 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. Season with salt and pepper.
  3. Bring a pot of water to the boil and add in the vinegar and turmeric. Turn the heat down so that the water no longer bubbles. Carefully break in the egg and poach for 3 minutes repeat with the second egg.
  4. Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts. Season with salt and pepper. Break open the eggs just before serving.

Nutrition per serving:

219 kcal         

15g Fats

12g Carbs    

14g Protein


Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties. Most studies used turmeric extracts that are standardized to include large amounts of curcumin.

Turmeric and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer.

It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.

You need a high dose of Curcumin so it is better to use a supplement. In cookery it helps to use black pepper (piperine) too, as this aids in the absorption of it in the gastro-intestinal tract. This increases the absorption of Curcumin by 2000%. If you opt to use it as a supplement make sure it has piperine in.