Heat the oil in a small nonstick skillet over medium-low heat. When hot, add the turmeric and let it cook in the oil for a few seconds. (Helpful hint: I use the measuring spoon to stir the turmeric into the oil and then put the spoon directly in the sink. Turmeric stains, so be careful.)
Crack the in egg the pan, and season with salt and pepper. Cover and cook until the egg is cooked to your liking, 2 to 4 minutes, checking occasionally for doneness. (Tip: if your skillet doesn’t have its own lid, use one from another pot. A tight seal isn’t critical here.)
Serve with a side of toast and fruit, on avocado toast, as a protein addition to a grain or salad bowl, over rice and beans, in an egg sandwich, etc.
