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Turkish Style Savory Breakfast Bowls {Grain Free, Low Carb}

  • Author: Lindsay Cotter
  • Total Time: 25
  • Yield: 4-5 1x


Turkish Style Savory Breakfast Bowls {Grain Free, Low Carb}


  • 14 oz diced canned tomatoes (drained)
  • 14 oz gluten free spicy ground sausage or meat (Turkey, chicken, beef, or chorizo)
  • 23 tbsp chopped green chilies (canned or diced)
  • 1/2 cup chopped dried turkish apricots
  • 23 tbsp chopped fresh parsley (and some for garnish)
  • 1 tbsp cream (milk or coconut)
  • 1 tsp minced garlic
  • 1/2 tsp smoked paprika or hot paprika
  • dash of onion salt
  • 1/4 tsp ground black pepper and sea salt (each)
  • dash of lemon juice
  • 1 tsp red chili flakes
  • 2 hard or soft boiled eggs
  • 6 oz organic milk yogurt or goats milk yogurt (plain)


  1. First drain you tomatoes and green chilies if you are using canned. If you are using fresh, be sure to chop extra fine.
  2. Place tomatoes, ground chorizo/sausage, and chilies in a skillet on medium heat for few minutes until mixed together.
  3. Add in cream, rest of your spices, diced apricots, and parsley (save some for topping too). Cook for 10 minutes or until meat is thoroughly cooked through.
  4. Add a 1 tsp or more of lemon juice (to enhance spices) and mix again.
  5. Remove from heat.
  6. Place 1 cup of tomato/meat mixture into individual bowls. Top with 1/2 a hard boiled egg and 3 – 4 tbsp yogurt.
  7. Garnish with extra parsley, bacon crumbles, pepper/salt, and red pepper.
  8. Serve with grain free flatbread or naan and cucumber if desired.


This dish can easily be made vegetarian by using tempeh or scrambled tofu with the tomatoes.

  • Prep Time: 10 min
  • Cook Time: 15 min
  • Category: Breakfast
  • Method: stove top
  • Cuisine: Turkish


  • Serving Size:
  • Calories: 353
  • Sugar: 13.7 g
  • Sodium: 722.6 mg
  • Fat: 21.5 g
  • Saturated Fat: 7.8 g
  • Carbohydrates: 17.6 g
  • Fiber: 2.8 g
  • Protein: 23 g
  • Cholesterol: 161.6 mg

Keywords: breakfast, turkish, brunch, paleo, sausage, gluten free breakfast