YOUR SOLIN GENERATED RECIPE
Baked Eggs and Potato Hash
Oven-roasted potatoes and savory ground turkey sautéed with peppers, topped with eggs and baked until the yolks are perfectly runny and golden.
INGREDIENTS
6 oz ground turkey (93% lean)
0.5 cup Yukon Gold potatoes
1 large eggs
0.5 cup bell pepper
0.25 cup onion
0.25 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet, heat the olive oil over medium-high heat.
Add the diced potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden brown.
Add the ground turkey, diced onion, and bell pepper to the skillet, breaking up the turkey with a spatula.
Season the mixture with sea salt, black pepper, and smoked paprika, cooking until the turkey is browned and the vegetables are tender.
Use a spoon to create two small wells in the hash mixture and carefully crack one egg into each well.
Transfer the skillet to the oven and bake for 5-7 minutes, or until the egg whites are set but the yolks remain runny.
Remove from the oven and garnish with fresh chopped parsley before serving.