Low-Carb Turkish Eggs

Step 1Mix all the yogurt ingredients together in a small bowl and set aside: yogurt, lemon juice and zest, garlic, cilantro, salt and olive oil.

Step 2Heat 1 oz butter in a cast iron pan. Fry the onions on a low-medium heat for 2 minutes until soft.

Step 3Add the kale and cook for a further 2 minutes. Stir to combine.

Step 4Make 4 wells in the mixture. Add a small knob of butter (total of about ¹/₂ oz) to each hole to prevent sticking.

Step 5Crack 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.

Step 6In 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.

Step 7Top the eggs with sliced avocado and yogurt.

Step 8 Drizzle with spiced butter and sprinkle with pine nuts. Season with extra salt, pepper and chili flakes.

Step 9Drizzle with Sriracha sauce and serve immediately!