- Calories:150 kcal
- Protein:12 g
- Carbohydrates:10 g
- Sugar:6 g
- Salt:1 g
- Energy:630 kJ
- Fat:4 g
Gather 1 cup of turkish eggs, 1 clove of garlic, 1 teaspoon of olive oil, 2 teaspoons of parsley, 2 tablespoons of lemon juice, and 1/4 teaspoon of salt. Measure 1/2 teaspoon of black pepper for seasoning.
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In a skillet, heat olive oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny. Season with salt and pepper. Remove the eggs from the skillet with a slotted spoon.
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Place the poached eggs on a plate. Drizzle with lemon juice and sprinkle parsley on top. Add a pinch of salt and black pepper for extra flavor.
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Enjoy the Turkish eggs for breakfast or brunch. Pair with warm pita bread or a fresh green salad for a complete meal. Serves 2.
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