Low-Carb Turkish Eggs

Turkish eggs are a popular breakfast recipe and this is my low carb, keto friendly version made with kale and red onion.

Eggs should be part of a healthy keto diet - they are nature's perfect food. Eggs are zero-carb, high in micronutrients such as choline and vitamin B12, and they are also a good source of quality protein.

Kale is a great source of vitamin A, C and potassium and is perfect for those who watch their carb intake. Finally, avocado is the ultimate anti keto-flu food. It’s one of the best sources of potassium, a good source of magnesium, and monounsaturated fats which are known to protect against heart disease.

The paprika, chili grass-fed butter drizzle makes it a flavour bomb against the soft egg yolks and creamy yogurt. A super easy, one pot classic that’s perfect for a late brunch.

Step-by-step

1. Mix all the yogurt ingredients together in a small bowl and set aside: yogurt, lemon juice and zest, garlic, cilantro, salt and olive oil.

   

2. Heat 1 oz butter in a cast iron pan. Fry the onions on a low-medium heat for 2 minutes until soft.

   

3. Add the kale and cook for a further 2 minutes. Stir to combine.

4. Make 4 wells in the mixture. Add a small knob of butter (total of about ¹/₂ oz) to each hole to prevent sticking.

5. Crack open the eggs, one into each well. Allow to cook for 6 – 8 minutes until the egg whites are set and the yolks soft, or to your liking. Remove from the heat.

   

6. In a separate saucepan, melt the remaining 1 oz butter and add the paprika, chilli or tomato flakes and a pinch of salt. Simmer for 30 seconds until bubbling. Remove from the heat.

   

7. Top the eggs with sliced avocado and yogurt.

   

8. Drizzle with spiced butter and sprinkle with pine nuts. Season with extra salt, pepper and chili flakes.

   

9. Drizzle with Sriracha sauce and serve immediately!

   

Recipe

Low-Carb Turkish Eggs

★★★★★4.8 (171 ratings)

This tasty low-carb and vegetarian keto meal is the perfect option for a Sunday breakfast or brunch!

Hands on

20m

Overall

20m

Servings

4

6.9 g

Net carbs

12.1 g

Protein

28.2 g

Fat

333

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• Yogurt topping:
• ¹/₂ cup + 1 tbsp full-fat yogurt (140 g/ 5 oz)
• 1 tsp each lemon zest and lemon juice
• 1 garlic clove, minced
• 1 tbsp chopped cilantro
• sea salt, to taste
• 1 tsp extra virgin olive oil
• Eggs:
• 2 tbsp butter or ghee (28 g/ 1 oz)
• 1 medium red onion, sliced (100 g/ 3.5 oz)
• 200 g finely chopped kale (7 oz)
• 1 tbsp butter or ghee (14 g/ 0.5 oz)
• 4 large eggs
• Spicy butter sauce:
• 2 tbsp butter or ghee (28 g/ 1 oz)
• ¹/₂ tsp paprika
• 1 tsp chili or tomato flakes
• Topping:
• ¹/₂ medium avocado, sliced (75 g/ 2.5 oz)
• ¹/₄ tsp black pepper
• chili flakes and sea salt, to taste
• 2 tbsp pine nuts (17 g/ 0.6 oz)
• 1 tsp Sriracha sauce (you can [make your own]())

Instructions

1. Mix all the yogurt ingredients together in a small bowl and set aside: yogurt, lemon juice and zest, garlic, cilantro, salt and olive oil.

2. Heat 1 oz butter in a cast iron pan. Fry the onions on a low-medium heat for 2 minutes until soft.

3. Add the kale and cook for a further 2 minutes. Stir to combine.

4. Make 4 wells in the mixture. Add a small knob of butter (total of about ¹/₂ oz) to each hole to prevent sticking.

5. Crack open the eggs, one into each well. Allow to cook for 6 – 8 minutes until the egg whites are set and the yolks soft, or to your liking. Remove from the heat.

6. In a separate saucepan, melt the remaining 1 oz butter and add the paprika, chilli or tomato flakes and a pinch of salt. Simmer for 30 seconds until bubbling. Remove from the heat.

7. Top the eggs with sliced avocado and yogurt.

8. Drizzle with spiced butter and sprinkle with pine nuts. Season with extra salt, pepper and chili flakes.

9. Drizzle with Sriracha sauce and serve immediately!

Nutrition per serving

Carbs 8%Protein 15%Fat 77% of calories

Net carbs

6.9 g

Total carbs

10.3 g

Fiber

3.4 g

Sugars

4.2 g

Protein

12.1 g

Fat

28.2 g

Saturated fat

12.4 g

Calories

333 kcal

Sodium

187 mg · 8.12% RDA

Magnesium

37 mg · 9.3% RDA

Potassium

447 mg · 22.4% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Yogurt, plain (full-fat, Greek style, 5% fat)	1.3 g	3.2 g	1.8 g	34
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Lemon juice, fresh	0.1 g	0 g	0 g	0
Garlic, fresh	0.2 g	0 g	0 g	1
Coriander (cilantro), fresh	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	1.1 g	10
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Onion, red, fresh	1.6 g	0.3 g	0.1 g	10
Kale, curly, fresh	1.8 g	1 g	0.2 g	14
Butter, unsalted, grass-fed	0 g	0 g	2.9 g	25
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Paprika, spices	0.1 g	0 g	0 g	1
Peppers, chile (chili), flaked and dried, spices	0.4 g	0.2 g	0.2 g	4
Avocado, fresh	0.3 g	0.4 g	2.7 g	30
Pepper, black, spices	0 g	0 g	0 g	0
Peppers, chile (chili), flaked and dried, spices	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Pine nuts	0.4 g	0.6 g	2.9 g	28
Sriracha chili sauce, hot sauce	0.2 g	0 g	0 g	1
Total	6.9 g	12.1 g	28.2 g	333

• Gluten free
• Nut free
• Pork free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian