YOUR SOLIN GENERATED RECIPE
Zesty Baked Eggs with Smoky Tomato Sauce
Lean ground turkey and bell peppers simmered in a smoky tomato sauce, topped with oven-baked eggs and a dollop of cool, creamy Greek yogurt.
INGREDIENTS
4 oz Ground turkey
2 large Eggs
0.75 cup Tomato puree
0.25 cup Non-fat Greek yogurt
1 tsp Extra virgin olive oil
0.5 cup Red bell pepper
0.25 cup Yellow onion
1 clove Garlic
0.5 tsp Smoked paprika
0.25 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the olive oil in a medium oven-safe skillet over medium-high heat.
Add the ground turkey, diced onion, and red bell pepper to the skillet, cooking until the turkey is browned and the vegetables have softened.
Stir in the minced garlic, smoked paprika, ground cumin, sea salt, and black pepper, sautéing for 1 minute until fragrant.
Pour in the tomato puree and stir to combine, allowing the sauce to simmer for 5 minutes until it thickens slightly.
Use the back of a spoon to create two small wells in the sauce and carefully crack one egg into each well.
Place the skillet in the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks are still slightly runny.
Remove from the oven and serve immediately with a dollop of Greek yogurt and a sprinkle of fresh cilantro.