Low-Carb Turkish Eggs

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 they 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.

Preparation time

Hands-on:    20 minutes
Overall:     20 minutes

Nutritional values (per serving, 1/2 cup)

Total Carbs	10.3	grams
Fiber	3.4	grams
Net Carbs	6.9	grams
Protein	12.1	grams
Fat	28.2	grams
of which Saturated	12.4	grams
Energy	333	kcal
Magnesium	37	mg (9% RDA)
Potassium	447	mg (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)

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!

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