Egg: Egg yolks contain lutein, a powerful antioxidant from the carotenoid family that helps neutralize free radicals that can damage our cells and give rise to different diseases, including cancer. Eggs are also a good source of vitamin D, zinc and selenium, all three of which play a role in the immune system.

Turmeric: Used in traditional Asian medicine for centuries, this spice is noted for its digestive, anti-inflammatory and anti-infectious properties. Because of its high level of polyphenols, it also shows very significant antioxidant properties, which explain the spice’s influence on the prevention of certain cancers. To increase the bioavailability of turmeric, add pepper, which aids in the body’s absorption of curcumin, the active ingredient in turmeric.

Indian-style eggs with cumin and turmeric

Author: Richard Béliveau
From the book Cooking with Foods that Fight Cancer by Denis Gingras and Richard Béliveau

2-4 Servings     30 minutes


  • Drizzle of olive oil
  • 1 large onion, chopped
  • 2 or 3 garlic cloves, chopped
  • 1 tsp. ground turmeric
  • 2 tsp. ground cumin
  • 2 ¼ cup (340 g) canned stewed tomatoes
  • Salt and freshly ground pepper
  • 4 eggs
  • ¼ cup (7 g) fresh coriander, chopped


  1. Heat the olive oil in a large skillet.

  2. Cook the onion and garlic until translucent.

  3. Add the turmeric and cumin and stir for 1 to 2 minutes.

  4. Add the tomatoes and salt and pepper to taste.

  5. Let simmer approximately 20 minutes, until thickened.

  6. Make 4 “nests” in the mixture and drop one egg into each, taking care not to break the yolk.

  7. Continue cooking until the whites are cooked. Garnish with coriander and serve