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Eggs sit in a pool of thick white yogurt, topped with glossy red tomato paste and a few visible streaks of sauce.
●Low GI

Eggs with yogurt and tomato paste Calories

High-protein egg dish with yogurt and tomato paste

In season: Spring · Summer · Autumn · Winter

CALORIES · 100 G

132kcal

GI

18low

POTASSIUM · 100 G

168mg

FIBER · 100 G

0.5g

Quick answer

1 serving (medium) of Eggs with yogurt and tomato paste (180 g) has 238 calories. That works out to 132 calories per 100 g. It contains 6.8 g of carbs, 16.4 g of protein, 15.7 g of fat and 0.9 g of fiber. Its 18.4 µg of Biotin covers 61% of the Daily Value. Its glycemic index is 18 (low), so it raises blood sugar slowly.

Eggs with yogurt and tomato paste Nutrition Facts

Selected: 1 serving (medium) · 180 g

238

KCAL / 180G

Carbs

6.8g

· 2% DV

Protein

16.4g

· 33% DV

Fat

15.7g

· 20% DV

Fiber

0.9g

· 3% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 12% · Protein 28% · Fat 60%

Eggs with yogurt and tomato paste nutrition facts table · 1 serving (medium) (180 g)

NutrientAmount% DV
Calories238 kcal
Total fat15.7 g20%
Saturated fat4.86 g24%
Trans fat0.07 g
Sodium297 mg13%
Total carbohydrate6.8 g2%
Fiber0.9 g3%
Protein16.4 g33%

Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.

Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.

Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.

Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.

Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.

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How Many Calories in 1 Serving of Eggs with yogurt and tomato paste?

ServingAmountCalories
1 serving (medium)180 g238 kcal
1 tablespoon (grated)25 g33 kcal
1 piece (small)90 g119 kcal
100 g100 g132 kcal
2 piece (medium)180 g238 kcal
1 cup (medium)220 g290 kcal
1 serving (large)260 g343 kcal
3 piece (large)270 g356 kcal
1 pack (jumbo)350 g462 kcal

Calculated from 132 calories per 100 g.

Frequently Asked Questions About Eggs with yogurt and tomato paste

What are eggs with yogurt and tomato paste?

Eggs with yogurt and tomato paste are a Turkish-style dish of cooked eggs served with yogurt and a savory tomato-paste topping. Garlic, butter or oil, and spices such as pul biber are common additions, though home recipes vary.

How do you make eggs with yogurt and tomato paste?

To make eggs with yogurt and tomato paste, cook the eggs, spread plain or garlic-seasoned yogurt on a plate, and place the eggs on top. Spoon over tomato paste briefly fried in oil or butter, then serve promptly.

Do eggs with yogurt and tomato paste use boiled or fried eggs?

Eggs with yogurt and tomato paste are often made with boiled eggs, sliced or halved for serving. Fried eggs work too, especially if you prefer runny yolks; place them over the yogurt and add the tomato-paste sauce just before eating.

How do you keep the yogurt from becoming runny in eggs with yogurt and tomato paste?

Use thick, well-drained yogurt for eggs with yogurt and tomato paste, and avoid mixing the hot tomato-paste sauce into the yogurt. Assemble the dish shortly before serving so heat and waiting time do not thin the yogurt.

Can you use Greek yogurt for eggs with yogurt and tomato paste?

Yes, Greek yogurt works well in eggs with yogurt and tomato paste because its thick texture holds the eggs and sauce. If it tastes too tangy or feels too dense, loosen it with a small splash of water and stir until smooth.

What is the difference between eggs with yogurt and tomato paste and Turkish çılbır?

Eggs with yogurt and tomato paste usually include a tomato-paste topping and commonly use boiled or pan-cooked eggs. Çılbır is typically made with poached eggs over garlicky yogurt, finished with melted butter and red pepper.

What should you serve with eggs with yogurt and tomato paste?

Serve eggs with yogurt and tomato paste with warm bread, such as pide or crusty bread, to scoop up the yogurt and sauce. A simple salad or sliced vegetables can make it a more complete lunch or light dinner.

Can you make eggs with yogurt and tomato paste ahead of time?

You can prepare the parts of eggs with yogurt and tomato paste ahead, but keep the eggs, yogurt, and sauce separate in the refrigerator. Assemble shortly before serving; putting hot sauce on the yogurt early can make it watery.

How long do leftover eggs with yogurt and tomato paste keep?

Keep leftover eggs with yogurt and tomato paste covered in the refrigerator and eat them within a day. The yogurt may release water and the texture will soften, so this dish is best served fresh rather than reheated.

Can you make eggs with yogurt and tomato paste without butter?

Yes, you can make eggs with yogurt and tomato paste without butter by warming the tomato paste with a little olive oil or thinning it with hot water. The topping will still be savory, though it will lack the richness of a butter-fried sauce.

Eggs with yogurt and tomato paste Vitamins & Minerals

Vitamins

Biotin

18.36µg · 61% DV

B12

1.3µg · 54% DV

B2

0.56mg · 43% DV

B5

1.4mg · 28% DV

Minerals

Selenium

30µg · 55% DV

Phosphorus

256mg · 37% DV

Iodine

34µg · 23% DV

Zinc

1.84mg · 17% DV

Sodium

297mg · 13% DV

Potassium ⭐

302mg · 9% DV

Eggs with yogurt and tomato paste Glycemic Index

GLYCEMIC INDEX

18
Low
0 Low5570100

GLYCEMIC LOAD

2.2
Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Eggs with yogurt and tomato paste

To burn the 238 calories in 1 serving (medium) (180 g):

🚶

59min

Walking (5 km/h)

🏃

24min

Running (8 km/h)

🚴

32min

Cycling

🏊

28min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

What is Eggs with yogurt and tomato paste?

Eggs with yogurt and tomato paste is a home-style dish of cooked eggs served with yogurt and a savory tomato-paste topping. The eggs may be boiled or cooked in a pan, and the paste is often loosened with a little oil before being spooned over the dish; details vary from kitchen to kitchen.

The cool tang of the yogurt balances the concentrated, savoury tomato flavour. In Turkey it can be served at breakfast with bread, or as a simple light meal; elsewhere, it also works well for brunch or a quick supper. Eggs and yogurt make it a protein-rich choice, with 9.1 g of protein per 100 g. For a lighter version, use plain yogurt and keep the oil in the topping modest.

How Nutritious Is Eggs with yogurt and tomato paste?

Nutrient density

High

68/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

43/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Is Eggs with yogurt and tomato paste Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Eggs with yogurt and tomato paste Contain Allergens?

Contains these allergens:

Gluten free
Dairy yes
Eggs yes
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Eggs with yogurt and tomato paste Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Eggs with yogurt and tomato paste Fat Profile

SATURATED

4.86g

MONOUNSATURATED

5.94g

POLYUNSATURATED

2.16g

⚖️

Omega 6:3 ratio 13.1:1

Above the ideal 4:1 (13.1:1).

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Nutrition data compiled from USDA FoodData Central and scientific sources.