NUTRITION

SERVINGS

INGREDIENTS

0.5 cup sweet potato

4 oz ground turkey

2 large eggs

0.25 cup Greek yogurt

0 tbsp olive oil

0.5 cup bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

1 tsp white vinegar

PREPARATION

• 1

  Peel and dice the sweet potato into small, uniform cubes to ensure even cooking.

• 2

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

• 3

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

• 4

  Stir in the ground turkey, diced bell peppers, and red onions, breaking the turkey apart with a spatula until fully cooked and the vegetables are softened.

• 5

  Season the hash mixture with sea salt, black pepper, and smoked paprika, then reduce heat to low to keep warm.

• 6

  Fill a medium saucepan with water, add the white vinegar, and bring to a gentle simmer over medium heat.

• 7

  Carefully crack each egg into a small ramekin, then slide them into the simmering water one at a time.

• 8

  Poach the eggs for 3 minutes until the whites are opaque and set but the yolks remain liquid.

• 9

  Divide the sweet potato hash into two bowls, top each with a dollop of Greek yogurt, and carefully place a poached egg on top.