YOUR SOLIN GENERATED RECIPE
Baked Eggs with Greek Yogurt
Oven-baked eggs nestled in a savory bed of sautéed ground turkey and wilted spinach, finished with a dollop of cool, creamy Greek yogurt.
INGREDIENTS
3 large eggs
0.5 cup non-fat Greek yogurt
3 oz ground turkey
1 cup fresh spinach
0.5 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
PREPARATION
Preheat your oven to 375°F (190°C).
In a small oven-safe skillet or cast-iron pan, heat the olive oil over medium heat.
Add the ground turkey to the skillet along with the sea salt, black pepper, and garlic powder; cook until the turkey is browned and cooked through.
Add the fresh spinach to the pan and stir until it is just wilted, then remove the skillet from the heat.
Use a spoon to create three small wells in the turkey and spinach mixture.
Carefully crack one egg into each well.
Place the skillet in the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
Remove from the oven and sprinkle the smoked paprika over the top.
Serve immediately with the chilled Greek yogurt on the side or dolloped directly onto the warm eggs.