Downshiftology · by Lisa Bryan★ 5.0 (9)
Turkish Eggs
NUTRITION · PER SERVING20M COOK
CAL 23%·PRO 44%
CARBS 15G13% OF CAL
1G FIBER2G OTHER12G TOTAL SUGAR
FAT 35G68% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs served over garlicky yogurt and topped with spiced brown butter and fresh herbs. A showstopping brunch dish with Middle Eastern flavors.
mainmiddle easternegg disheggs🍲 stockpotgluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup Greek yogurt
- 1 finely grated garlic clove
- kosher salt and ground black pepper (to taste)
- 4 large eggs
- 1 tablespoon white vinegar (or apple cider vinegar)
- 4 tablespoons unsalted butter
- 2 teaspoons Aleppo pepper
- 1 teaspoon paprika
- chopped fresh herbs for garnish (dill, parsley, mint, etc)
At a glance
PER SERVING · TIME 20M
CAL 23%·PRO 44%
CARBS 15G13% OF CAL
1G FIBER2G OTHER12G TOTAL SUGAR
FAT 35G68% OF CAL
19G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 750mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 173mg
- Calcium
- 136mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 750MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.