Low-Carb Turkish Eggs

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Low-Carb Turkish EggsPin recipeFollow us 81.8k

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.

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Hands-on Overall

Nutritional values (per serving, 1/2 cup)

6.9 grams 3.4 grams 12.1 grams 28.2 grams 12.4 grams 333 calories
Total Carbs10.3grams
Fiber3.4grams
Net Carbs6.9grams
Protein12.1grams
Fat28.2grams
of which Saturated12.4grams
Calories333kcal
Magnesium37mg (9% RDA)
Potassium447mg (22% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (15%), fat (77%)

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)
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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. Low-Carb Turkish Eggs
  2. Heat 1 oz butter in a cast iron pan. Fry the onions on a low-medium heat for 2 minutes until soft.
    Low-Carb Turkish Eggs
  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. Low-Carb Turkish Eggs
  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. Low-Carb Turkish Eggs
  7. Top the eggs with sliced avocado and yogurt. Low-Carb Turkish Eggs
  8. Drizzle with spiced butter and sprinkle with pine nuts. Season with extra salt, pepper and chili flakes. Low-Carb Turkish Eggs
  9. Drizzle with Sriracha sauce and serve immediately! Low-Carb Turkish Eggs
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

Delicious! I love kale for breakfast, but I get bored of the same old thing. This has the perfect blend of fresh flavors, and it kept me full until lunch with just 2 eggs.

Reply

Thank you for your lovely feedback!

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I made this recipe this morning, and it was delicious! What a fabulous blend of flavours and a great way to get my husband to eat Kale (especially in the morning!). The recipe had quite a kick (which I love) without being too hot. A keeper...I will make this again!

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Thank you Diane, I'm glad you enjoyed! 😊

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