Low-Carb Turkish Eggs

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4 from 104 votes

Low-Carb Turkish Eggs

20 minutes
Calories 340kcal

Ingredients

  • 1/2 cup yogurt (full-fat, 140 g/ 5 oz)
  • 1 teaspoon lemon zest (full-fat, 140 g/ 5 oz)
  • 1 garlic cloves (full-fat, 140 g/ 5 oz)
  • 1 tablespoon chopped cilantro
  • sea salt (full-fat, 140 g/ 5 oz)
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons butter (full-fat, 140 g/ 5 oz)
  • 1 red onion (full-fat, 140 g/ 5 oz)
  • 200 grams chopped kale (full-fat, 140 g/ 5 oz)
  • 1 tablespoon butter (full-fat, 140 g/ 5 oz)
  • 4 large eggs
  • 2 tablespoons butter (full-fat, 140 g/ 5 oz)
  • 1/2 teaspoon paprika
  • 1 teaspoon chili flakes
  • 1/2 avocado (medium
  • 1/4 teaspoon black pepper
  • chili flakes
  • sea salt
  • 2 tablespoons pinenuts (full-fat, 140 g/ 5 oz)
  • 1 teaspoon sriracha sauce (full-fat, 140 g/ 5 oz)

Instructions

  • Mix all the yogurt ingredients together in a small bowl and set aside: yogurt, lemon juice and zest, garlic, cilantro, salt and olive oil.
  • Heat 1 oz butter in a cast iron pan.
  • Fry the onions on a low-medium heat for 2 minutes until soft.
  • Add the kale and cook for a further 2 minutes.
  • Stir to combine.
  • Make 4 wells in the mixture.
  • Add a small knob of butter (total of about 1/2 oz) to each hole to prevent sticking.
  • 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.
  • 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.
  • Top the eggs with sliced avocado and yogurt.
  • ¬†Drizzle with spiced butter and sprinkle with pine nuts.
  • Season with extra salt, pepper and chili flakes.
  • Drizzle with Sriracha sauce and serve immediately!

Nutrition

Calories: 340kcal

Originally posted 2019-02-20 17:50:46.

Article Categories:
Dinner

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