4.2g net carbs
Greek lemon chicken thighs
Skin-on thighs roasted hard with lemon, oregano and a lot of olive oil.
8.7g net carbs
🫒 Mediterranean · Breakfast or Lunch
Turkish eggs with yoghurt
Soft eggs over garlicky yoghurt with chilli butter poured over the top.
Çılbır — no bread — eat it with a spoon, as it deserves
Free to read. Bon appétit. Tainy Tracker logs it in one tap →
8.7gNet carbs
444Calories
9.4gTotal carbs
0.7gFibre
Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.
Full nutrition per serving
444 kcal · 33.4 g fat · 26.7 g protein · 9.4 g total carbs · 0.7 g fibre
Contains egg
Contains dairy
dairy-free with the 150 g coconut yoghurt, unsweetened swap
We tag the recipe, not your brand of stock cube — always check the label.
Ingredients
Makes 1 serving · tick them off as you shop
Swap — dairy-free
150 g coconut yoghurt, unsweetened — dairy-free; check for added sugar +1.5g net carbs
Swap — dairy-free
20 g olive oil — dairy-free, and closer to the coastal version
Method
4 steps · 12 min
- Stir the crushed garlic through the yoghurt and spread it across a cold plate.
- Poach or soft-boil the eggs, six minutes, and lift them onto the yoghurt.
- Melt the butter with the Aleppo pepper until it foams and turns red.
- Pour it over the eggs while it is still bubbling, and eat with a spoon.
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