This vibrant and wholesome Turmeric Chilli Fried Egg Bowl is a perfect option for a healthy, vegetarian weeknight dinner. The combination of kale, chickpeas, eggs, and Greek yogurt delivers a nutrient-rich meal full of protein, fiber, healthy fats, and essential vitamins. The dish is not only quick and easy to prepare but also packed with bold flavors that make it a satisfying choice for anyone seeking a nourishing and filling meal.

The inclusion of turmeric and chili flakes gives this dish a wonderful kick of warmth and spice, while the creamy Greek yogurt adds a cooling effect that balances the flavors beautifully. Whether you’re in need of a protein boost or simply want a flavorful, comforting meal, this bowl is sure to become a staple in your weeknight dinner rotation.

Ingredients for Turmeric Chilli Fried Egg Bowl

The following ingredients are needed for this dish:

1. 2 1/2 tbsp extra virgin olive oil – A healthy fat that will be used for cooking the kale, chickpeas, and eggs, providing richness to the dish.
2. 3 garlic cloves, thinly sliced – Garlic is an aromatic base for this dish, adding savory flavor to the sautéed kale and chickpeas.
3. 2 x 150g packs kale leaf & spinach mix – These leafy greens provide a nutrient-dense foundation for the bowl, rich in vitamins A, C, K, and folate.
4. 425g can chickpeas, rinsed and drained – Chickpeas are a fantastic source of protein and fiber, making this dish hearty and satisfying.
5. 1 lemon, rind finely grated, juiced – The lemon adds a burst of fresh, zesty flavor to the kale mixture and the egg topping, balancing the richness of the yogurt and eggs.
6. 1/2 tsp ground turmeric – Turmeric brings a warm, earthy flavor and is renowned for its anti-inflammatory properties.
7. 1/4 tsp dried chili flakes – Chili flakes provide the necessary heat to complement the turmeric, creating a vibrant, spicy flavor profile.
8. 4 eggs – The eggs serve as the protein-packed centerpiece of the dish, with crispy whites and soft yolks that contribute both texture and flavor.
9. 200g grape tomatoes, sliced – Tomatoes add a juicy, refreshing element to the bowl, creating a fresh contrast to the cooked ingredients.
10. 1/2 small red onion, finely chopped – Red onion brings sweetness and a bit of crunch to the salsa, enhancing the dish’s freshness.
11. 1/2 cup fresh dill sprigs, chopped – Fresh dill adds a herbal note that complements the richness of the yogurt and the earthiness of the turmeric.
12. Greek-style yogurt, to serve – The yogurt adds a creamy, tangy touch to the dish, bringing balance to the spiced and savory flavors.

Step-by-Step Instructions to Making Turmeric Chilli Fried Egg Bowl

Step 1: Prepare the Kale and Chickpeas

Start by heating 1 tablespoon of extra virgin olive oil in a deep frying pan over medium-high heat. Once the oil is hot, add the thinly sliced garlic and cook it for 30 seconds or until it turns golden brown and becomes aromatic. Garlic releases its natural sweetness when cooked, which will infuse the oil and provide a savory base for the dish.

Next, add the kale and spinach mix to the pan. Cook the greens for about 2 minutes, covering the pan to allow the kale to wilt. This process helps the kale soften and take on a tender, flavorful texture. After the kale has wilted, add the drained and rinsed chickpeas to the pan and cook for another minute to warm them through. Chickpeas contribute protein and fiber, adding a hearty element to the bowl.

Once the kale and chickpeas are well-combined and heated, remove the pan from the heat. Stir in the grated lemon rind and 1 tablespoon of lemon juice, adding a burst of citrus flavor that brightens the dish. Season the mixture with salt and pepper to taste, then transfer it to a bowl and set it aside while you prepare the eggs.

Step 2: Fry the Eggs with Turmeric and Chili Flakes

In the same pan, heat another tablespoon of olive oil over medium-high heat. Once the oil is hot, add the ground turmeric and dried chili flakes. Stir the spices for 30 seconds or until they become aromatic, infusing the oil with their warm, earthy, and spicy flavors. The combination of turmeric and chili creates a fragrant, vibrant base for the eggs.

Carefully crack the eggs into the pan, being mindful not to break the yolks. Cook the eggs for about 2 to 3 minutes, or until the whites are crispy and golden, but the yolks remain soft and runny. For a slightly firmer yolk, cook the eggs for an additional minute or so. The crispy whites will contrast beautifully with the soft yolks, creating a satisfying texture in each bite.

Once the eggs are cooked to your liking, remove the pan from the heat. Drizzle the remaining 1 tablespoon of lemon juice around the eggs, allowing it to swirl and combine with the oil and spices in the pan. This adds a hint of acidity to balance the richness of the eggs and the sautéed greens.

Step 3: Prepare the Fresh Salsa

In a separate bowl, combine the sliced grape tomatoes, finely chopped red onion, and chopped fresh dill. The tomatoes add a juicy, sweet element to the bowl, while the red onion provides a mild crunch and a touch of sweetness. Fresh dill brings a fragrant, herby note that enhances the flavors of the other ingredients. Drizzle in the remaining tablespoon of olive oil and the remaining lemon juice, then season with salt and pepper to taste. Toss everything together until well-combined, creating a fresh, zesty salsa that will top the bowl.

Step 4: Assemble the Bowl

To assemble the Turmeric Chilli Fried Egg Bowl, divide the sautéed kale and chickpea mixture among serving bowls. The kale and chickpeas form the base of the dish, providing a hearty, nutrient-rich foundation. Place one fried egg on top of the kale mixture in each bowl, allowing the yolk to remain intact for a creamy, rich finish. Spoon the fresh tomato and onion salsa over the top of the egg, creating a refreshing contrast to the warm, spiced greens.

Finally, add a dollop of creamy Greek yogurt to each bowl. The yogurt serves as a cooling element that balances the heat from the chili flakes and the richness of the egg and chickpeas. You can also drizzle any remaining pan juices over the bowl to add extra flavor.

Nutrition Information (Per Serving) of Turmeric Chilli Fried Egg Bowl

This Turmeric Chilli Fried Egg Bowl offers a satisfying and balanced meal that is both healthy and flavorful:

• Energy: 1247 kJ (298 cal)
• Protein: 13.8g
• Total Fat: 17.6g
• Saturated Fat: 3.1g
• Carbohydrates: 24.1g
• Sugars: 4.7g
• Sodium: 285.6mg
• Cholesterol: 0.2g

The dish is rich in protein and healthy fats, making it a great option for anyone seeking a filling vegetarian meal. The combination of chickpeas, eggs, and Greek yogurt provides a hearty yet light dinner, perfect for refueling after a busy day.

Recipe Tips and Variations for Turmeric Chilli Fried Egg Bowl

• Add More Veggies: Feel free to add extra vegetables to the kale mix, such as bell peppers, zucchini, or mushrooms, for added flavor and texture.
• Spice Level: If you prefer a spicier dish, increase the amount of chili flakes or add a chopped fresh chili to the tomato salsa.
• Make Ahead: The kale and chickpea mixture can be made in advance and stored in the fridge for a few days. Reheat it before serving and add the eggs and salsa fresh.

This Turmeric Chilli Fried Egg Bowl is an easy, delicious, and nutritious meal that combines the goodness of vegetables, legumes, and eggs. With its bold flavors and creamy yogurt topping, it’s sure to satisfy your cravings while fueling your body with the nutrients it needs. Enjoy!

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