Turmeric Eggs with Kale, Yogurt, and Bacon
A wholesome breakfast dish combining crispy bacon, baked kale, and eggs basted in turmeric-infused oil, served over creamy Greek yogurt with a bright finish of lime and pepper flakes.
Ingredients
- •4 slices bacon
- •1 bunch kale
- •5 tablespoons extra-virgin olive oil
- •1 to taste kosher salt
- •1 cup plain Greek yogurt
- •4 large eggs
- •½ teaspoon ground turmeric
- •1 to taste Urfa pepper and lime wedges
Cooking Instructions
- 1.
Place 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.
15 min
- 2.
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.
7 min
- 3.
Season yogurt with salt. Divide among plates and top with bacon and kale.
2 min
- 4.
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.
5 min
- 5.
Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.
1 min
