NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.5 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp cayenne pepper

0.25 medium Yukon gold potato

0.25 cup red bell pepper

0.25 cup yellow onion

0.5 tsp extra virgin olive oil

2 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the Yukon gold potato into small 1/2-inch cubes. Finely dice the yellow onion and red bell pepper.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until they are golden brown and tender, about 8-10 minutes.

• 3

  Push the potatoes to the side of the pan. Add the ground turkey to the center, along with the smoked paprika, ground cumin, garlic powder, dried oregano, and cayenne pepper.

• 4

  Break up the turkey with a spatula and cook until browned and fully incorporated with the spices.

• 5

  Toss the turkey and potatoes together, then stir in the diced onions and bell peppers. Sauté for another 4-5 minutes until the vegetables have softened.

• 6

  Season the entire mixture with sea salt and black pepper. Use a spoon to create two small wells in the hash.

• 7

  Crack one egg into each well. Cover the skillet with a lid and cook for 2-3 minutes, or until the egg whites are set but the yolks remain runny.

• 8

  Remove from heat and garnish with fresh cilantro before serving directly from the pan.