Turkish eggs are poached eggs over a bed of garlic yogurt, with a drizzle of warm chili butter and chopped parsley on top. The yogurt is cool and tangy, the eggs are soft with runny yolks, and the butter adds heat. The recipe serves 2 and takes 20 minutes, with 10 minutes of prep and 10 of cooking. A serving has about 5 grams of carbohydrates, so it works for keto.
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Mix the yogurt first and let it sit while you poach the eggs. The garlic flavors the yogurt as it waits.
What Goes on the Plate
Amounts are in the recipe card at the bottom. There are only a few ingredients, so each one matters.
- Eggs (4 large): the main part of the dish.
- Plain Greek yogurt (1 cup, full-fat): a creamy, tangy base for the eggs.
- Garlic (2 cloves, minced): stirred into the yogurt with a pinch of salt.
- Unsalted butter (2 tablespoons): melted for the chili butter.
- Red pepper flakes (1 teaspoon, or to taste): they go into the butter for heat and are optional.
- Salt and fresh parsley: salt to taste, with chopped parsley as the garnish.
Poaching and Plating
Stir the yogurt with the garlic and a pinch of salt in a small bowl until the garlic is spread evenly. Set it aside so the flavors blend.
Bring a pot of water to a gentle simmer. It should stay just under a boil, because a hard boil makes poached eggs rubbery and uneven. Crack in the eggs one at a time and poach for 3 to 4 minutes, until the whites are set and the yolks are still runny.
While the eggs cook, melt the butter in a small skillet over medium heat. Add the red pepper flakes and stir for about 1 minute, until fragrant, then take the skillet off the heat.
Lift the eggs out with a slotted spoon onto a plate lined with paper towels to drain. Spread a generous layer of garlic yogurt on a plate, set the eggs on top, drizzle the warm chili butter over them and add the parsley.
Tips
- Use good yogurt and fresh eggs. Full-fat Greek yogurt gives the creamiest base.
- Adjust the heat. Use fewer red pepper flakes, or leave them out, if you are sensitive to spice. Use more if you like it hot.
- Try other herbs. Fresh dill or cilantro can replace the parsley.
Variations
- Feta: sprinkle crumbled feta on top before serving for a tangy, salty note.
- Smoked paprika: use it in place of the red pepper flakes for a warm, smoky chili butter.
- Greens: saute spinach or other greens in the skillet before making the chili butter and layer them under the eggs.
What to Serve With It
Sliced avocado with a squeeze of lime goes well with the rich eggs. Sauteed mushrooms in olive oil or butter, cooked until golden and seasoned with salt and pepper, make an earthy side. For a drink, herbal tea or black coffee keeps the carbs low.
Nutrition per Serving
One serving has approximately 380 calories, 32 grams of fat (10 grams saturated), 5 grams of carbohydrates, 0 grams of fiber, 3 grams of sugar and 20 grams of protein.
FAQ
Can I use egg substitutes?
Large eggs give the best flavor and texture. Silken tofu or flaxseed meal mixed with water can be tried, but the results vary and the dish will not be as creamy.
How should leftovers be stored?
Keep them in an airtight container in the refrigerator for up to 2 days, with the yogurt and the eggs in separate containers so each keeps its texture. The yogurt works as a dip or spread.
How should it be reheated?
Warm the yogurt gently in the microwave or on the stovetop. For the eggs, dip them in hot water for about 30 seconds so they warm without cooking further.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Turkish Eggs with Garlic Yogurt: A Creamy Delight!
Ingredients
Instructions
In a small bowl, mix the Greek yogurt with minced garlic and a pinch of salt. Set aside to allow the flavors to meld.
Bring a pot of water to a gentle simmer. Carefully crack the eggs into the simmering water and poach them for about 3-4 minutes, or until the whites are set but the yolks are still runny.
While the eggs are poaching, melt the butter in a small skillet over medium heat. Add the red pepper flakes and cook for about 1 minute, stirring constantly, until fragrant. Remove from heat.
Once the eggs are done, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess water.
To serve, spread a generous layer of the garlic yogurt on the bottom of a plate. Place the poached eggs on top, then drizzle with the chili butter. Garnish with chopped parsley.
Notes
For added flavor, sprinkle some crumbled feta cheese on top before serving.
Substitute the red pepper flakes with smoked paprika for a different taste profile.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 380 calories |
| Sugar Content | 3g |
| Sodium Content | Salt to taste |
| Fat Content | 32g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 22g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 5g |
| Fiber Content | 0g |
| Protein Content | 20g |
| Cholesterol Content | 0mg |