Turmeric Eggs with Kale, Yoghurt, and Bacon

Ingredients for Turmeric Eggs with Kale, Yoghurt, and Bacon

• 4 slices bacon

• 1 bunch curly kale, ribs and stems removed, leaves torn into large pieces

• 5 tablespoons extra-virgin olive oil, divided

• Kosher salt

• 240ml plain Greek yoghurt

• 4 large eggs

• 1/2 teaspoons ground turmeric

• Urfa pepper or other mild red pepper flakes and lime wedges (for serving)

Place a rack in middle of oven and preheat to 191°C. 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 tablespoons 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 yoghurt with salt. Divide among plates and top with bacon and kale.

Heat remaining 45ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.