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High-protein egg dish with yogurt and tomato paste
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
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.
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%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 238 kcal | |
| Total fat | 15.7 g | 20% |
| Saturated fat | 4.86 g | 24% |
| Trans fat | 0.07 g | |
| Sodium | 297 mg | 13% |
| Total carbohydrate | 6.8 g | 2% |
| Fiber | 0.9 g | 3% |
| Protein | 16.4 g | 33% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 238 kcal |
| 1 tablespoon (grated) | 25 g | 33 kcal |
| 1 piece (small) | 90 g | 119 kcal |
| 100 g | 100 g | 132 kcal |
| 2 piece (medium) | 180 g | 238 kcal |
| 1 cup (medium) | 220 g | 290 kcal |
| 1 serving (large) | 260 g | 343 kcal |
| 3 piece (large) | 270 g | 356 kcal |
| 1 pack (jumbo) | 350 g | 462 kcal |
Calculated from 132 calories per 100 g.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 238 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
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.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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.
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.
Contains these allergens:
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
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.