NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

2 large eggs

0.5 cup Yukon gold potato

0.5 cup red bell pepper

0.25 cup yellow onion

0.5 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

1 tbsp fresh parsley

PREPARATION

• 1

  Dice the Yukon gold potato into small 1/2-inch cubes to ensure they cook quickly and evenly.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 3

  Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and tender.

• 4

  Push the potatoes to one side of the pan and add the ground turkey, diced onions, and diced red bell peppers to the other side.

• 5

  Season the mixture with sea salt, black pepper, smoked paprika, and garlic powder.

• 6

  Cook the turkey for 5-7 minutes, breaking it up with a spatula, until it is fully browned and the vegetables are softened.

• 7

  Stir the potatoes back into the turkey mixture until well combined.

• 8

  Use the back of a spoon to create two small wells in the mixture and crack one egg into each well.

• 9

  Reduce the heat to medium-low, cover the skillet with a lid, and cook for 3-4 minutes until the egg whites are set but the yolks remain runny.

• 10

  Garnish with freshly chopped parsley and serve immediately directly from the skillet.