YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Savory ground turkey and vibrant bell peppers roasted until tender, topped with eggs baked to a buttery perfection and finished with salty feta crumbles.
INGREDIENTS
4 oz ground turkey
3 large eggs
1 oz feta cheese
1 cup bell peppers
0.5 cup zucchini
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp smoked paprika
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
In a medium cast-iron skillet or oven-safe baking dish, combine the diced bell peppers and zucchini with the extra virgin olive oil, sea salt, black pepper, and smoked paprika.
Add the ground turkey to the skillet, breaking it into small crumbles with a spatula, and toss to combine with the vegetables.
Roast in the oven for 12 minutes, or until the turkey is mostly cooked through and the vegetables have softened.
Remove the skillet from the oven and use a spoon to create three small wells in the turkey and vegetable mixture.
Carefully crack one egg into each well.
Return the skillet to the oven and bake for an additional 8 to 10 minutes, until the egg whites are fully set but the yolks are still slightly runny.
Remove from the oven and garnish with crumbled feta cheese and freshly chopped parsley before serving.