Poke and eggs

Poke and eggs is a modern, protein-rich fusion dish that combines traditional Hawaiian poke (typically seasoned raw fish) with cooked eggs, often served over rice or greens. It usually features diced ahi tuna or salmon marinated in soy sauce, sesame oil, and onions, topped with a fried or poached egg. The dish has become popular in contemporary Hawaiian cuisine and health-focused eateries across the U.S.

🍽️ Nutrition at a glance

This dish is very high in protein and healthy fats from the fish and egg, with moderate carbs if served over rice. It provides omega-3 fatty acids, vitamin D, and selenium, with a typical serving ranging from 400 to 600 calories.

Nutrition breakdown

Calories	480 kcal
Protein	38 g
Carbs	30 g
Fat	22 g
Fiber	3 g
Sugar	4 g
Sodium	680 mg
Vitamin D	4.2 mcg
Selenium	52 mcg
Potassium	620 mg
Phosphorus	380 mg
Vitamin B12	8.5 mcg
Omega-3 (EPA+DHA)	1.2 g
Choline	145 mg
Iron	2.8 mg

Per 1 bowl (350 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it represents a creative evolution of traditional Hawaiian poke, blending Japanese-inspired flavors with Western breakfast elements. Nutritionally, the combination of raw fish and egg offers a complete amino acid profile and a boost of choline for brain health.