Turkish-Style Turmeric Eggs with Yogurt

Inspired by a traditional Turkish breakfast consisting of eggs, thick yogurt, spices and fresh herbs, this healthy and filling dish is  eaten alongside pita or crusty bread. It is so simple, yet a very unusual food combination for an American diner. 

Bright colors of spices stand out against the white background of thick yogurt, which makes this meal beautiful enough to be the star of a special occasion brunch, but so ridiculously easy to prepare it could become your healthy weekday breakfast. The combination of eggs and thick Greek yogurt makes it rich in protein with about thirty grams per serving—the perfect start to a busy day. 

Adding ground turmeric to the hot olive oil flavors the oil and brings color to the egg whites. The result is a vibrant orange egg. And, when combined with the red paprika (or aleppo pepper), bright green kale, and fresh herbs, the colors of this dish really stand out from the crowd. Try it served along some sort of pita or crust bread, so that you can scoop up and absorb the yogurt and egg yolks with each bite. 

INGREDIENTS: 

2.5 tablespoons olive oil, divided
1 bunch kale (6 to 8 leaves), removed from stem and rough chopped  

1/2 teaspoon smoked paprika, or aleppo pepper

½ teaspoon salt

1 teaspoon fresh black pepper

½ teaspoon turmeric

4 large eggs

1 cup (250 mL) plain unsweetened low-fat Greek yogurt

1 lemon, juiced and zested

1 clove of garlic, shaved 

½ teaspoon chili flakes, optional   

1 round whole wheat pita, sliced in fourths 

2 teaspoons mixture of fresh herbs such as mint, dill and parsley, rough chopped 

INSTRUCTIONS: 

Begin by preheating the oven to 375F (190C). Toss the torn kale with ½ tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon fresh ground pepper. Toss to coat and add the kale to the hot oven. Cook until it begins to wilt and get a little crispy at the edges. Approximately 6 to 8 minutes. Carefully remove from the hot oven and set aside. 

Mix yogurt with 1 tablespoon lemon juice, ½ teaspoon of lemon zest, shaved garlic, and ¼ teaspoon salt. To prepare each plate, smear 1/4 cup of the yogurt mixture onto each plate using the back of a spoon and sprinkle with smoked paprika. Place half of the baked kale evenly around the yogurt on each plate. 

Heat two tablespoons of olive oil over medium heat in a large well seasoned cast iron pan or nonstick skillet. Once oil gets hot, add the ground turmeric and stir to combine. Cook the turmeric in the oil until it becomes fragrant and well incorporated, approximately one to two  minutes. Keep the oil just below smoking point. A small drop of water added to the pan should immediately sizzle. 

Carefully crack the eggs into the hot pan and season with remaining salt and pepper. As the eggs cook, tilt the pan to the side and use a spoon to baste the eggs with the turmeric olive oil. This will help the egg cook while keeping the center moist. It will also turn the whites bright yellow. Keep basting until the eggs are puffy and cooked, approximately one minute, or to your liking. Transfer to the plate and arrange on top of yogurt and kale. 

Finish with a teaspoon of fresh herbs and serve with pita. 

Makes 4 servings (one egg per person).

NUTRITION FACTS (PER SERVING): 

Calories 285 kcal/1194 kJ

Protein 16 g

Total fat 16 g

Saturated fat 3.5 g 

Cholesterol 190 mg

Carbs 24 g

Fiber 6 g

Total sugars 6 g 

Added sugars 0 g

Sodium 505 mg