High Protein Sultan Eggs

Elevate your breakfast game with these irresistible High Protein Sultan Eggs—a flavorful twist on the renowned Turkish dish, Çılbır. This wholesome recipe pairs perfectly poached eggs with a creamy, protein-packed Greek yogurt sauce infused with garlic and optional whey protein powder for an extra boost. A vibrant spiced butter drizzle, infused with paprika and Aleppo pepper, takes center stage, while fresh herbs, lemon zest, and toasted nuts add a refreshing burst of flavor and crunch. Ready in just 25 minutes, this nutrient-dense dish is ideal for anyone looking to maximize protein intake without compromising on taste. Serve it with warm crusty bread or pita for an indulgent yet healthy breakfast, brunch, or light dinner.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 pieces Eggs
• 1 cup Greek yogurt (high-protein, plain)
• 1 tablespoon Whey protein powder (unflavored, optional)
• 1 clove Garlic (minced)
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 teaspoon Paprika
• 0.5 teaspoon Aleppo pepper (or red chili flakes)
• 2 tablespoons Fresh dill (chopped)
• 2 tablespoons Fresh parsley (chopped)
• 0.5 teaspoon Lemon zest
• 1 teaspoon Lemon juice
• 2 tablespoons Sliced almonds or pine nuts (toasted)
• 0 to taste Salt
• 0 to taste Black pepper
• 2 tablespoons White vinegar
• 6 cups Water

Directions

Step 1

In a bowl, combine Greek yogurt, minced garlic, a pinch of salt, and the optional whey protein powder. Mix well until smooth. Set aside.

Step 2

In a deep saucepan, bring 6 cups of water to a gentle simmer over medium heat. Add 2 tablespoons of white vinegar to help the eggs set while poaching.

Step 3

Crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water one at a time. Poach for 3-4 minutes, or until the whites are set but the yolks remain slightly runny. Remove with a slotted spoon and set on a paper towel to drain.

Step 4

In a small skillet, melt the butter with olive oil over low heat. Add paprika and Aleppo pepper (or chili flakes) and stir for 30 seconds until fragrant. Remove from heat.

Step 5

Divide the yogurt mixture between two serving bowls or plates, spreading it into an even layer. Place two poached eggs on top of the yogurt in each bowl.

Step 6

Drizzle the spiced butter over the eggs and yogurt, ensuring an even distribution. Top with chopped dill, parsley, lemon zest, and a squeeze of lemon juice.

Step 7

Finish with toasted sliced almonds or pine nuts for a satisfying crunch. Season with additional salt and black pepper to taste.

Step 8

Serve immediately, optionally pairing with warm crusty bread or pita for dipping.

Nutrition Facts

Serving size	2002.4 grams (2002.4g)

Amount per serving	% Daily Value*
Calories	922

Total Fat 64.60g	83%
Saturated Fat 22.40g	112%
Polyunsaturated Fat 2.00g
Cholesterol 820mg	273%
Sodium 2952mg	128%
Total Carbohydrate 19.90g	7%
Dietary Fiber 3.60g	13%
Total Sugars 8.80g
Protein 64.30g	129%

Vitamin D 169IU	843%
Calcium 551mg	42%
Iron 6mg	34%
Potassium 1009mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.3%

Protein: 28.0%

Carbs: 8.7%