Turmeric Eggs with Kale, Yogurt, and Bacon
Turmeric Eggs with Kale, Yogurt, and Bacon is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place a rack in middle of oven and preheat to 375°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in middle of oven and preheat to 375°F.
Bake bacon on a foil-lined rimmed baking sheet until brown and crisp, 12–15 minutes.
Tear into large pieces; reserve fat for another use.
Meanwhile, spread out kale on a rimmed baking sheet and drizzle with 2 Tbsp. oil.
Massage leaves with oil and season with salt.
Bake, tossing halfway through, until lightly browned around edges and crisp-tender, 5–7 minutes.
Season yogurt with salt.
Divide among plates and top with bacon and kale.
Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high.
Add eggs one at a time, shaking skillet between additions to keep them from sticking together.
Cook, tilting skillet toward you and spooning oil over egg whites until whites are set, about 2 minutes.
Remove skillet from heat, keeping skillet tilted, and add turmeric to oil.
Baste egg whites with turmeric oil.
Divide eggs among plates and drizzle turmeric oil over.
Sprinkle with red pepper flakes and squeeze limes over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.