Turkish Fried Eggs in Herbed Yogurt

18 30 585
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 4
Turkish Fried Eggs in Herbed Yogurt
Health Rating


2 cup Baby spinach
2 tbsp Butter, salted (for sauce)
2 tbsp Coconut oil (for sauce)
4 tbsp Dill, fresh (chopped)
4 tsp Dill, fresh (for serving)
4 medium egg Egg
2 clove(s) Garlic (minced)
1/2 cup Goat cheese, semi-soft (crumbled)
1 cup Greek yogurt, plain, 2% M.F.
1 whole lemon(s) Lemon peel (zest)
4 tsp Mint, fresh (for serving)
4 naan, small Naan
1/2 tsp Paprika, sweet (for sauce)
1 tbsp Parsley, fresh (chopped)
1 1/2 tsp Red pepper flakes (for sauce)
1 dash Salt and pepper (to taste)
4 tsp Sesame seeds (for serving)
1/4 cup Sun-dried tomato pesto, commercial


In a bowl, mix together the greek yogurt, dill, parsley, garlic and a pinch of salt and pepper. Stir until combined. Keep stored in the fridge until ready to use.

Heat a skillet with a little olive oil or butter over medium-high heat and fry the eggs to your liking.

Spread the yogurt sauce over a piece of warm/toasted naan. Swirl 1-2 tablespoons of the sun-dried tomato pesto into the yogurt. Next add 1-2 eggs per piece of naan. Sprinkle each piece with lemon zest and fresh spinach. Drizzle the spicy butter sauce over the eggs.

Garnish with fresh herbs, sesame seeds and some crumbled goat cheese.

To make Spicy Butter Sauce: In a small saucepan, melt together the butter, coconut oil, crushed red pepper flakes and paprika. Drizzle the warm sauce over the fried eggs.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 585
Calories from fat 257
Calories from saturated fat 148
Total Fat 28.6 g
Saturated Fat 16.4 g
Trans Fat 0.5 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 6.1 g
Cholesterol 204 mg
Sodium 720 mg
Potassium 451 mg
Total Carbohydrate 59 g
Dietary Fiber 5.6 g
Sugars 5.6 g
Protein 25.8 g

Dietary servings

Per Portion

Fruit 0.1
Grain 2.6
Meat Alternative 0.6
Milk Alternative 0.7
Vegetables 0.6

Energy sources