Turkish Eggs
These Turkish eggs are a step above your classic scrambled eggs, and a super healthy breakfast recipe to try out.
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Servings: 1 Servings
Calories: 619kcal
Ingredients
Ingredients for the yogurt mixture
- ½ cup Thick yogurt
- ¼ teaspoon Paprika powder
- ¼ teaspoon Red chili flakes
- ¼ teaspoon Black pepper powder
- ¼ teaspoon Garlic minced
- ½ teaspoon Salt
Ingredients for the green chili oil
- 2 tbsps Olive oil
- 1 tablespoon Coriander leaves finely chopped
- ½ tablespoon Green chiles minced
Ingredients for the red oil
- 2 tbsps Butter
- 1 tablespoon Red chili flakes
- ½ teaspoon Paprika powder
Ingredients for the eggs
- Oil
- 2 Eggs
- ¼ teaspoon Salt Pepper Seasoning
Instructions
- Take a small mixing bowl. Add the yogurt, paprika powder, red chili flakes, black pepper, garlic, and salt. Mix them together. Keep aside.
- For the green chili oil, add the coriander leaves and green chilies to the oil and mix them.
- For the red oil, heat butter in a pan. As soon as the butter starts to bubble, turn off the heat and add the red chili flakes and paprika powder. Stir and mix. Keep aside.
- Take a non-stick pan and heat oil. Break the eggs into the pan and half fry the eggs. Sprinkle it with salt and pepper seasoning. Cook the eggs for 2-3 minutes on one side.
- To assemble, make a layer with the yogurt. Then top it with half the green oil and half the red oil.
- Next, put the eggs on top. Top it again with the remaining green and red chili oils.
- Enjoy with bread of your choice.
Nutrition
Serving: 1Servings | Calories: 619kcal | Carbohydrates: 48g | Protein: 20g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 2332mg | Potassium: 616mg | Fiber: 4g | Sugar: 31g | Vitamin A: 3817IU | Vitamin C: 2mg | Calcium: 358mg | Iron: 4mg