Turkish Eggs with Kale and Spiced Butter in Cast Iron Pan
A hearty breakfast dish featuring eggs nestled in sautéed kale and onions, topped with lemony yogurt sauce and aromatic spiced butter. The cast iron cooking method creates perfectly set whites with runny yolks, while the combination of creamy avocado, crunchy pine nuts, and a hint of Sriracha adds layers of flavor and texture. This protein-rich meal works beautifully for breakfast, brunch, or a light dinner.
Ingredients
- 1 ½ full-fat yogurtGreek yogurt1:1creamy
thicker consistency
- 1 tsp lemon zest
- 1 tsp lemon juice
- 1 garlic clove, minced
- 1 tbsp cilantro, chopped
- sea salt, to taste
- 1 tsp extra virgin olive oil
- 2 tbsp butter or ghee
- 1 medium red onion, sliced
- 7 oz kale, finely chopped
- 1 tbsp butter or ghee
- 4 large eggs
- 2 tbsp butter or ghee
- ½ tsp paprika
- 1 tsp chili or tomato flakes
- ½ medium avocado, sliced
- ¼ tsp black pepper
- chili flakes, to taste(optional)
- sea salt, to taste(optional)
- 2 tbsp pine nuts
- 1 tsp Sriracha sauce
Instructions
- 1
Mix yogurt with lemon juice, lemon zest, minced garlic, cilantro, salt, and olive oil in a small bowl and set aside
- 2
Heat butter in a cast iron pan and fry onions on low-medium heat for 2 minutes until soft
- 3
Add kale and cook for 2 minutes more, stirring to combine
- 4
Make 4 wells in the mixture and add a small knob of butter to each well
- 5
Crack one egg into each well and cook for 6-8 minutes until whites are set and yolks are soft
- 6
In a separate saucepan, melt remaining butter with paprika, chili or tomato flakes, and salt, simmering for 30 seconds until bubbling
- 7
Top eggs with sliced avocado and yogurt mixture
- 8
Drizzle with spiced butter and sprinkle with pine nuts
- 9
Season with salt, pepper, and chili flakes, then drizzle with Sriracha and serve immediately
Tips
Create proper wells in the kale mixture to prevent eggs from spreading and ensure even cooking with contained yolks.
Use low-medium heat throughout to prevent burning the butter while achieving perfectly cooked egg whites.
Add the spiced butter while still warm for the best flavor distribution and aromatic impact.
Good to Know
Best served immediately. Leftover yogurt sauce keeps refrigerated for 2 days.
Prepare yogurt sauce up to 1 day ahead. Chop vegetables in advance.
Serve immediately while eggs are warm and yolks are still runny.
Common Mistakes
Use low heat to avoid burning the butter and overcooking the eggs.
Don't skip the butter in the wells or eggs will stick to the kale mixture.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without kale?
Yes, substitute spinach, Swiss chard, or skip greens entirely for a simpler Turkish eggs version.
How do I get perfect runny yolks?
Cook on low-medium heat for 6-8 minutes, covering briefly if whites need more time while protecting yolks.
Can I prepare the yogurt sauce ahead?
Yes, the yogurt mixture improves in flavor when made several hours or up to one day ahead.