YOUR SOLIN GENERATED RECIPE
Zesty Baked Eggs with Smoky Tomato Sauce
Ground turkey and bell peppers simmered in a smoky tomato sauce then oven-baked with farm-fresh eggs until the yolks are perfectly velvety.
INGREDIENTS
3 oz ground turkey
2 large eggs
0.75 cup liquid egg whites
0.5 cup tomato puree
0.5 cup diced bell pepper
1 tsp olive oil
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a small oven-safe skillet over medium heat.
Add the ground turkey and diced bell pepper to the skillet, cooking until the turkey is browned and the peppers are softened.
Stir in the smoked paprika, ground cumin, sea salt, and black pepper, allowing the spices to toast for 30 seconds.
Pour in the tomato puree and liquid egg whites, stirring constantly for 1-2 minutes until the mixture begins to thicken into a hearty sauce base.
Use the back of a spoon to create two small wells in the sauce mixture.
Carefully crack one whole egg into each well.
Transfer the skillet to the oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain runny.
Remove from the oven and garnish with freshly chopped parsley before serving.