Looking for a decadent breakfast or brunch idea that’s easy but still impressive? This low-carb recipe for Turkish eggs, also known as ‘cilbir’, has several layers of complementary flavours with a yogurt spread base, herbed olive oil, a pair of soft yolk eggs all topped with a spiced melted butter. This meal is a keto feast for the senses! Plus, I got to use the lovely smoked paprika my parents bought for me in Budapest. :)

Keto Turkish Eggs Recipe

Yogurt Spread Ingredients:

  • ½ cup Greek, Skyr or any thick yogurt, room temperature
  • 1 small clove garlic, minced
  • ⅛ teaspoon flaky sea salt (like Maldon or Fleur de sel) (or to taste)
  • ¼ teaspoon black pepper, freshly ground
  • 1 pinch cayenne
  • 2½ tablespoons fresh dill, finely chopped

Spiced Butter Ingredients:

Herb Oil Ingredients:

All Other Ingredients: - 2 large eggs - Flaky sea salt (like Maldon or Fleur de sel)

Directions:

  1. Stir together all the yogurt ingredients. Set aside, keeping it at room temperature.

  2. Using a mortar and pestle, mash together parsley, jalapeño and salt. Stir in the olive oil. Set aside at room temperature.

  3. Add butter to a small skillet. Heat on stove to medium heat until it starts to sizzle and pop. Stir in the seasoning then remove from heat.

  4. Start poaching your eggs or frying your eggs (sunny side up), whatever method you prefer. (*I like to poach mine in the Instant Pot.)

  5. As your eggs cook, add the yogurt spread to a plate spiraling in some ridges and valleys. Drizzle garnish oil over the yogurt. Top with the two eggs then top with the spiced butter. Serve with toasted keto bread for dipping.

Did you make this keto Turkish eggs recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!