Turmeric eggs with yogurt

Make 4 times the quantity of onions and use as a base for curry, soup, fried rice or more eggs for tomorrow’s breakfast. If you like very very crispy eggs, fill the frying pan with 1/2 cm olive oil - beware of spitting though.

Serves 2

For the turmeric onions

30g butter

drizzle olive oil, plus extra to serve

1 large onion, finely sliced

3/4 tsp ground turmeric

1/2 large garlic clove, finely sliced

2-4 free-range eggs

4 generous spoonfuls natural Greek yogurt

handful parsley leaves, roughly chopped

1 spring onion, roughly chopped

chili flakes to serve

Heat half the butter and oil in a frying pan then add the onion, turmeric and a pinch of salt. Fry gently for 15 minutes until softened, then add the garlic and fry for a further minute. Remove from the pan into a little bowl.

Return the frying pan to a high heat with the remaining butter and fry the eggs until bubbling and crisp.

Spoon the yogurt into 2 shallow bowls, top with the eggs, the onions and the chopped herbs and spring onion. Season well, drizzle with more extra virgin olive oil and sprinkle with chili flakes if you like then serve with a slice of toasted focaccia or sourdough for essential scooping.

Bon Apétit!

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