Low Sodium Sultan Eggs

Indulge in a healthier twist on a Turkish classic with this Low Sodium Sultan Eggs recipe, a mouthwatering blend of creamy garlic yogurt, perfectly poached eggs, and a fragrant paprika-mint oil drizzle. Designed for those seeking flavor without excess salt, this dish uses a potassium chloride-based salt alternative and smoked paprika to deliver bold, smoky notes without compromising your dietary needs. The silky yogurt base pairs beautifully with runny poached eggs, while the optional dill garnish adds a fresh, herbaceous finish. Serve with toasted whole grain or sourdough bread for a wholesome breakfast or brunch that’s as nutritious as it is delicious. Ready in just 25 minutes, this savory recipe is ideal for anyone looking to elevate their low-sodium meal repertoire.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large Eggs
• 1 cup Greek yogurt
• 1 clove Garlic
• 1 teaspoon Salt alternative (unsalted potassium chloride-based)
• 2 tablespoons White vinegar
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika (low sodium)
• 1 teaspoon Dried mint
• 1 tablespoon Fresh dill (optional, for garnish)
• 2 slices Whole grain or sourdough bread

Directions

Step 1

Peel and finely mince the garlic. Add it to the Greek yogurt along with the unsalted salt alternative. Mix well and set aside for the flavors to meld.

Step 2

Bring a medium-sized pot of water to a gentle simmer. Add the white vinegar to help the eggs hold their shape while poaching.

Step 3

Crack one egg into a small bowl or ramekin. Gently slide the egg into the simmering water using the bowl for control. Repeat with the remaining eggs. Poach for about 3-4 minutes until the whites are set but the yolks remain runny.

Step 4

Using a slotted spoon, carefully transfer the poached eggs to a paper towel-lined plate to drain excess water.

Step 5

In a small pan, heat olive oil over low-medium heat. Add the smoked paprika and dried mint. Stir for about 30 seconds, being careful not to burn the spices. Remove from heat.

Step 6

To assemble, spread the garlic yogurt mixture evenly onto two serving plates. Place two poached eggs on each plate. Drizzle the paprika-mint oil over the eggs and yogurt.

Step 7

Sprinkle fresh dill over the top for garnish, if using. Serve with toasted whole grain or sourdough bread on the side.

Nutrition Facts

Serving size	(562.4g)

Amount per serving	% Daily Value*
Calories	853.3

Total Fat 50.8g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 751.9mg	0%
Sodium 641.9mg	0%
Total Carbohydrate 36.1g	0%
Dietary Fiber 4.9g	0%
Total Sugars 10.6g
Protein 48.7g	0%

Vitamin D 164IU	0%
Calcium 364.8mg	0%
Iron 6.5mg	0%
Potassium 3928.0mg	0%

*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: 57.4%

Protein: 24.5%

Carbs: 18.1%