Heat olive oil in a large pan over medium heat.

Sauté sliced red onion until translucent and golden.

Add minced garlic and chopped baby spinach.

Stir and cook until spinach wilts halfway.

Add eggs to the pan, one by one, without stirring.

Sprinkle turmeric, cayenne, and salt over spinach and eggs.

Cover and cook for 5-7 minutes, or until egg whites are cooked and yolks are runny.

Serve warm with fresh bread.