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Indian rice bowl with turmeric eggs

Indian rice bowl with turmeric eggs


These golden eggs will bring sunshine to any plate

  • Feeds 8 Feeds 8
  • Ready in 25 minutes

Each serving contains

  • Energy
    1095kj 261kcal
  • Fat
    Med 17%
  • Saturates
    Low 12%
  • Sugar
    Low 17%
  • Salt
    Low 17%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 2 tbsp Co-op olive oil
  • 3 red onions, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 tbsp garam masala
  • 1/2 tsp chilli flakes
  • 3 x 250g packs Co-op microwave long grain rice
  • 200g spinach
  • 30g flaked almonds, toasted
  • 1 tsp turmeric
  • 8 Co-op British free range eggs


  1. Heat 1 tbsp of the oil in a pan and fry 2 of the onions for 6-8 mins, or until soft
  2. Add the garlic and spices and cook for another 2 mins
  3. Cook the rice according to the pack instructions, then add to the pan and mix well
  4. Add the spinach, cover and cook for a few more minutes, until wilted
  5. Stir in the almonds, reserving some for garnish
  6. Meanwhile, heat the remaining oil in a small pan and fry the remaining onion until crispy, then set aside
  7. Bring a large pan of water to the boil and add the turmeric
  8. Poach the eggs in batches for 3-4 mins each
  9. Drain and keep warm
  10. Serve the rice in small bowls, each topped with a poached egg, crispy onions and the reserved flaked almonds