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Heat the olive oil in a large skillet over medium heat until shimmery. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the baby spinach and cook, stirring occasionally, until wilted, 7 to 8 minutes. Add the turmeric, ½ teaspoon salt and ¼ teaspoon pepper.
Using a wooden spoon, make four wells in the spinach and onion mixture. Break 1 egg into each of the wells and reduce the heat to medium-low. Cover and cook the eggs until they reach your desired doneness, 5 to 8 minutes. Serve with warm bread on the side.
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