YOUR SOLIN GENERATED RECIPE
Creamy Baked Eggs with Smoky Chorizo
Sautéed turkey chorizo and spinach baked in a velvety Greek yogurt and egg base, creating a smoky and satisfying dish with a rich, golden finish.
INGREDIENTS
4 oz ground turkey
0.5 tsp smoked paprika
0.25 tsp ground cumin
0.25 tsp garlic powder
0.13 tsp sea salt
0.13 tsp black pepper
2 large eggs
0.5 cup plain Greek yogurt
1 cup fresh baby spinach
0.25 cup yellow onion
0.5 tsp avocado oil
PREPARATION
Preheat your oven to 375°F and lightly grease a 2-cup capacity oven-safe baking dish with avocado oil.
Place a medium skillet over medium heat, add the avocado oil and diced yellow onion, and sauté for 3 minutes until softened.
Add the ground turkey to the skillet along with the smoked paprika, cumin, garlic powder, sea salt, and black pepper.
Brown the turkey for 5-7 minutes, breaking it into small crumbles with a wooden spoon until fully cooked through.
Add the fresh baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.
In a small mixing bowl, vigorously whisk the eggs and plain Greek yogurt together until the texture is uniform and creamy.
Spread the turkey and spinach mixture into the bottom of the prepared baking dish and pour the egg mixture over the top.
Bake in the center rack of the oven for 18-22 minutes until the eggs are set and the top has a beautiful golden hue.
Allow the dish to cool for 2 minutes before serving hot to let the flavors meld.