Turkish · Brunch
Baked Egg and Vegetable Bowl (Keto)
Eggs baked in a skillet nest of sautéed peppers, spinach, and feta, finished with Greek yogurt and dill. Turkish menemen-style flavours meet keto: olive oil, garlic, and smoked paprika deliver richness while keeping the dish low in carbohydrate.
$4
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
476Calories
23.5gProtein
37.8gFat
11.9gCarbs
5.2gSugar
3.3gFiber
722mgSodium
451mgChol
10.3gSat Fat
745mgPotassium
285mgCalcium
3.7mgIron
1.6mcgVitamin B12
60mgVitamin C
vegetarian
gluten-free
low-carb
keto
Instructions
1
Prep
Slice bell pepper and onion thinly, mince garlic, crumble feta, and measure out spinach and dill into a small oven-safe skillet.
2
Heat olive oil in the skillet over medium heat for 2 minutes until shimmering, then add onion and bell pepper. Sauté for 5 minutes until the onion turns translucent and pepper softens.
3
Stir garlic, smoked paprika, and cumin into the skillet over medium heat for 30 seconds until fragrant. Add spinach and sauté for 1 minute until fully wilted.
4
Scatter feta over vegetables, make two shallow wells with a spoon, crack eggs into wells keeping yolks intact, transfer skillet to 375°F oven, and bake 10–12 minutes until whites set and yolks stay soft.
5
Plate
Slide skillet contents onto a plate, season with salt and pepper, top with Greek yogurt and dill.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 11 bell pepper (150g)
- 11 small onion (120g)
- 2 clove2 clove garlic
- 2 cup2 cup baby spinach, packed (30g)
- 2.2 oz60g feta
- 4 tbsp60ml olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 1/4 tsp1/4 tsp ground cumin
- 4 tbsp60g full-fat Greek yogurt
- 2 tsp2 tsp fresh dill
- salt and black pepper to taste
