YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Potatoes and Savory Turkey
Golden roasted potatoes and lean ground turkey baked with farm-fresh eggs for a protein-packed skillet that is incredibly satisfying and crispy.
INGREDIENTS
0.5 cup Yukon Gold potatoes
4 oz 93% lean ground turkey
3 large eggs
0.25 cup red bell pepper
0.25 cup yellow onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tbsp fresh parsley
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the diced potatoes with half of the olive oil, sea salt, black pepper, and garlic powder on the prepared sheet.
Roast the potatoes for 20 minutes, flipping halfway through, until the edges are golden brown and tender.
While the potatoes roast, heat the remaining olive oil in a small oven-safe skillet over medium heat.
Sauté the ground turkey, onions, and bell peppers in the skillet until the turkey is fully browned and vegetables are soft.
Fold the roasted potatoes into the skillet with the turkey mixture to combine.
Use a spoon to create three small wells in the mixture and carefully crack one egg into each space.
Transfer the skillet to the oven and bake for 6 to 8 minutes until the egg whites are set but the yolks remain soft.
Garnish the skillet with chopped fresh parsley and serve immediately.