Turmeric Eggs with Kale, Yoghurt, and Bacon

Ingredients for Turmeric Eggs with Kale, Yoghurt, and Bacon

• 4 fette di pancetta

• 1 bunch curly kale, ribs and stems removed, leaves torn into large pieces

• 5 cucchiai di olio extravergine di oliva, divisi

• Sale kosher

• 240ml yogurt greco naturale

• 4 uova grandi

• 1/2 cucchiaini di curcuma in polvere

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

Place a rack in middle of oven and preheat to 191°C. 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.

Meanwhile, spread out kale on a rimmed baking sheet and drizzle with 2 tablespoons oil. Massage leaves with oil and season with salt. Bake, tossing halfway through, until lightly browned around edges and crisp-tender, 5–7 minutes.

Season yoghurt with salt. Divide among plates and top with bacon and kale.

Heat remaining 45ml 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.

Divide eggs among plates and drizzle turmeric oil over. Sprinkle with red pepper flakes and squeeze limes over.

Avvertenza

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