NUTRITION

SERVINGS

INGREDIENTS

3 oz ground turkey

2 large eggs

0.25 cup egg whites

1 medium corn tortilla

0.5 cup salsa verde

0.25 cup black beans

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

0.25 tsp garlic powder

1 tbsp fresh cilantro

1 tbsp red onion

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Slice the corn tortilla into eight even triangles.

• 2

  Arrange the tortilla triangles on a baking sheet lined with parchment paper and bake for 8-10 minutes until they are golden and firm.

• 3

  While the tortillas bake, place a non-stick skillet over medium-high heat. Add the ground turkey and season with the sea salt, black pepper, cumin, and garlic powder.

• 4

  Cook the turkey, breaking it up with a spatula, until it is fully browned and no pink remains.

• 5

  Stir the black beans and salsa verde into the skillet with the turkey. Reduce heat to low and simmer for 3 minutes to allow the flavors to meld.

• 6

  Gently fold the baked tortilla chips into the turkey and salsa mixture, ensuring they are coated but not completely soggy.

• 7

  In a separate small non-stick pan over medium heat, pour in the egg whites. Immediately crack the two whole eggs on top of the whites.

• 8

  Cover the pan and cook for 3-4 minutes until the whites are fully set but the yolks remain runny.

• 9

  Transfer the chilaquiles mixture to a plate and carefully slide the zesty eggs on top.

• 10

  Garnish with finely minced red onion and fresh cilantro before serving immediately.