NUTRITION

SERVINGS

INGREDIENTS

0.25 tbsp extra virgin olive oil

5 oz ground turkey

1 clove garlic

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

1 cup fresh baby spinach

0.25 cup non-fat plain Greek yogurt

1 large eggs

1 tbsp fresh parsley

PREPARATION

• 1

  In a medium cast-iron or non-stick skillet, heat the extra virgin olive oil over medium heat.

• 2

  Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through.

• 3

  Stir in the minced garlic, smoked paprika, sea salt, and black pepper, sautéing for 1 minute until fragrant.

• 4

  Pour in the tomato puree and bring to a gentle simmer for 3-4 minutes to allow the flavors to meld.

• 5

  Add the fresh baby spinach and stir until just wilted, then remove from heat and fold in the Greek yogurt until the sauce is creamy.

• 6

  Return the skillet to low heat and use a spoon to create two small wells in the sauce.

• 7

  Carefully crack one egg into each well, cover the skillet with a lid, and cook for 3-5 minutes until the whites are set but the yolks remain runny.

• 8

  Remove from heat and garnish with fresh parsley before serving directly from the skillet.