Herbed & Spiced Turmeric Eggs

Parsley and other herbs are very easy to grow. Having a herb garden, even if it is just on a window sill, exposes you to soil-based microbes and allows you to harvest your own fresh produce. This delightful, herbaceous, spicy breakfast offers a good dose of protein to set you up for the day and contains turmeric, an excellent gut healer, and cumin, great for increasing bile production to help digest fats. It’s finished off with a sprinkling of sumac to give the eggs a piquant spark. CARLA’S TIP Scrambled eggs are so much creamier when you don’t overcook them. Take them off the heat while they are still quite soft, as they will continue to cook. Think golden with a glistening surface, not pale with an omelette texture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, whisk the eggs, turmeric, cumin, salt and pepper until combined.

Step 2

Melt the ghee in a medium non-stick frying pan over a low–medium heat. Add the egg mixture and cook, without stirring, for 30 seconds, or until the egg begins to set. Add the parsley and coriander and cook for another minute, stirring occasionally, until the egg starts to set in big curds but is still wet.

Step 3

Serve immediately on beds of lettuce with tomato and sliced chilli, if desired, and sprinkle over a bit of sumac to serve.