Low-Carb Turkish Eggs

Ingredients

• 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
• 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
• 2 tbsp butter or ghee (28 g/ 1 oz)
• ¹/₂ tsp paprika
• 1 tsp chili or tomato flakes
• 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)