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Low-Carb Turkish Eggs

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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

Allergy information for Low-Carb Turkish Eggs

✔  Gluten free
✔  Nut free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving)

Net carbs6.9 grams
Protein12.1 grams
Fat28.2 grams
Calories333 kcal
Calories from carbs 8%, protein 15%, fat 77%
Total carbs10.3 gramsFiber3.4 gramsSugars4.2 gramsSaturated fat12.4 gramsSodium187 mg(8% RDA)Magnesium37 mg(9% RDA)Potassium447 mg(22% EMR)

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
  • 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
  • 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)


  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

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Yogurt, plain (full-fat, Greek style, 5% fat)
1.3 g3.2 g1.8 g34 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Lemon juice, fresh
0.1 g0 g0 g0 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g1.1 g10 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Onion, red, fresh
1.6 g0.3 g0.1 g10 kcal
Kale, curly, fresh
1.8 g1 g0.2 g14 kcal
Butter, unsalted, grass-fed
0 g0 g2.9 g25 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.4 g6.3 g4.8 g72 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Paprika, spices
0.1 g0 g0 g1 kcal
Peppers, chile (chili), flaked and dried, spices
0.4 g0.2 g0.2 g4 kcal
Avocado, fresh
0.3 g0.4 g2.7 g30 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Peppers, chile (chili), flaked and dried, spices
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pine nuts
0.4 g0.6 g2.9 g28 kcal
Sriracha chili sauce, hot sauce
0.2 g0 g0 g1 kcal
Total per serving
6.9 g12.1 g28.2 g333 kcal

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Jo Harding
Creator of

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.

Thank you for your lovely feedback!

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!

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