Low-Carb Turkish Eggs
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.
