Turmeric Eggs with Tomatoes and Caramelized Onions

Apr 27, 2015

600px-Balsamic_vinegar_dropI love eggs. I love them for breakfast, for brunch, for lunch, for dinner. I love them prepared any which way. My go-to breakfast is a fried egg over potatoes and other veggies or a scramble with whatever I have in the fridge.

Yesterday morning, I mixed up my usual plain eggs by adding turmeric. I didn’t mean to put in as much turmeric as I did (the spice jar didn’t have a shaker top and my attempts to gingerly shake out just a bit failed), but it turned out to be a happy accident. The eggs turn a deep yellow orange and the caramelized onions and tomatoes really balance the unique nuttiness and warmth of the turmeric. With the anti-inflammatory properties of turmeric, the healthy fat from the avocado and good quality eggs, this is a fast and simple meal that feels good any time of day!


½ medium onion, thinly slice
1 tsp. olive oil
Salt and freshly ground pepper
¼ tsp. chili flakes
¾ tsp. turmeric
½ tsp. honey or sugar
½ tsp. balsamic vinegar
1 medium tomato, chopped
2 eggs (preferably organic and free range)
2 Tbs. cream, half and half or milk
½ large avocado


Heat olive oil over medium-high in a medium frying pan. Add onions and cook 5 minutes, stirring every minute or so, until they start to become translucent. Season with a generous pinch of salt and pepper, the chili flakes and turmeric. Stir well. Add honey or sugar (whichever flavor you prefer–I use honey) and the balsamic. This will help with the caramelization process.

You might be wondering if the flavors of turmeric and balsamic vinegar clash. I get it. It sounds weird. But I promise it isn’t.

Cook down for 2-3 minutes and add the tomato. Crack the eggs into a medium bowl, add the dairy of your choice (or a dairy alternative if you want) and whisk well. Pour the eggs over the onions and tomatoes in the pan. Let sit for 30 seconds before beginning to scramble gently. Fold the eggs around for about a minute, or until done. Top with avocado. Enjoy!

Serves 1.

Or, 2 as a snack.




Photo of pouring balsamic, top right, by Andrea Levers (Flickr) [CC BY-SA 2.0 (], via Wikimedia Commons




Read about Laura Derr and Laura’s Mobile Kitchen in her interview with Hometown Pasadena in “Creative Types.” Her business, recipes, and observations may be viewed at

Try Laura’s other recipes:
Beet Cabbage Slaw with Lime Dressing
Gluten Free Chocolate Raisin Muffins
Weekend Frittata

Savory Potato Bacon Tart
Blanched Vegetables with Garlic-Thyme Aioli
Potato Leek Beet Soup
Strawberry Port Ice Cream
Honey Wheat Flatbreads & Eggplant Walnut Dip
Simple Vibrant Summer Salad
Summer Quinoa with Watermelon & Lime

Lemon Curd Berry Tart
Curried Veggie Stew
Creamy Spiced Oatmeal with Pumpkin Seeds
Coq au Vin with Whole Grain Mustard & Onions
Chili Cornmeal Tart



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