YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Tomatoes and Savory Turkey
Lean ground turkey and cherry tomatoes are roasted until blistered and juicy, then topped with farm-fresh eggs that bake until the whites are set and yolks remain velvety.
INGREDIENTS
4 oz Ground turkey
1 tsp Extra virgin olive oil
1 cup Cherry tomatoes
1 cup Fresh baby spinach
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
3 large Eggs
0.5 oz Feta cheese
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet or ceramic baking dish, combine the ground turkey, olive oil, cherry tomatoes, sea salt, black pepper, and dried oregano.
Place the dish in the oven and roast for 12-15 minutes until the turkey is browned and the tomatoes have softened and begun to burst.
Remove the dish from the oven and stir in the fresh baby spinach, allowing the residual heat to wilt the leaves.
Use the back of a spoon to create three small wells in the turkey and tomato mixture.
Carefully crack one egg into each well, keeping the yolks intact.
Return the skillet to the oven and bake for 8-10 minutes, or until the egg whites are fully set but the yolks are still soft and runny.
Remove from the oven and garnish with crumbled feta cheese and freshly chopped parsley before serving hot.