FeelGoodFoodie · by Yumna Jawad
Turkish Eggs
NUTRITION · PER SERVING20M COOK
CAL 27%·PRO 59%
CARBS 36G27% OF CAL
3G FIBER25G OTHER9G TOTAL SUGAR
FAT 30G50% OF CAL
14G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs served on creamy garlic yogurt with paprika-butter. A satisfying, protein-rich Turkish brunch dish with complex flavors.
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View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup Whole Milk Greek yogurt
- 1 small garlic clove (finely grated)
- ½ teaspoon salt (divided)
- 1 tablespoon finely chopped fresh dill
- 2 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper
- ½ teaspoon paprika
- 1 tablespoon white vinegar (for poaching water)
- 4 large eggs
- Warm crusty bread or pita (for serving)
At a glance
PER SERVING · TIME 20M
CAL 27%·PRO 59%
CARBS 36G27% OF CAL
3G FIBER25G OTHER9G TOTAL SUGAR
FAT 30G50% OF CAL
14G 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
- 15m
- Cook
- 5m
- Sodium
- 1038mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 412mg
- Calcium
- 262mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1038MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.