Turmeric egg hash

Name: Turmeric egg hash
Cook time: 25 min
Yield: 4

with pan fried potatoes and tamarind drizzle

Ready in around 25 mins

RECIPE FACT:

Did you know that turmeric can be used as a natural dye for fabric?

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE KACHUMBER:

Dice the cucumber into 1 cm cubes and place into a bowl. Dice the tomatoes into 1 cm cubes and place in a bowl with the cucumber. Drizzle with oil, season with salt and pepper and stir to combine.
2. TO COOK THE CURRY LEAVES AND TURMERIC POTATOES:

Remove the curry leaves from their stalks. Place a non-stick pan over a medium-high heat with a drizzle of oil. Once hot add the curry leaves and cook for 30-60 secs. Remove from the pan onto a paper towel. Place the pan back over a medium-high heat. Once hot add the turmeric oil and steamed potatoes. Cook for 6-7 mins stirring often. Add the baby spinach and cook for 1-2 mins.
3. TO COOK THE EGGS:

Push the potatoes to the side of the pan to make 8 indents and crack an egg into each indent. Cover the pan with a lid or tin foil and cook for 2-3 mins until the white is set – a little longer for a firmer egg. Season with salt and pepper.
TO SERVE:

Arrange turmeric eggs and potatoes onto plates. Spoon on kachumber, dollop with coriander riata and drizzle over tamarind drizzle. Sprinkle over curry leaves.