Name: Turmeric Eggs with Kale, Yogurt, and Bacon
Yield: 4 servings
Ingredients: 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; 1 cup plain Greek yogurt; 4 large eggs; 1/2 teaspoon ground turmeric; Urfa pepper or other mild red pepper flakes and lime wedges (for serving)

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Photo by Alex Lau

Breakfast bowls shouldn’t take 2 hours to make; this one is ready in about 20 minutes. Add roasted sweet potato or cooked grains to make it even more hearty.

Recipe information

Yield
4 servings

Ingredients

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

1 cup plain Greek yogurt

4 large eggs

1/2 teaspoon ground turmeric

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

Preparation

Step 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.
Step 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.
Step 3
Season yogurt with salt. Divide among plates and top with bacon and kale.
Step 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.
Step 5
Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.