YOUR SOLIN GENERATED RECIPE
Baked Eggs with Roasted Vegetables
Oven-roasted garden vegetables and savory ground turkey topped with eggs and baked until the yolks are perfectly velvety and golden.
INGREDIENTS
3 large eggs
2 oz ground turkey
0.5 cup red bell pepper
0.5 cup zucchini
0.25 cup red onion
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
1 clove garlic
PREPARATION
Preheat your oven to 400°F (200°C).
In a small oven-safe skillet, combine the diced red bell pepper, zucchini, red onion, and minced garlic.
Drizzle the vegetables with extra virgin olive oil and season with sea salt, black pepper, and dried oregano.
Add the ground turkey to the skillet, breaking it into small crumbles and tossing it with the vegetables.
Roast the mixture in the oven for 12 to 15 minutes until the vegetables are tender and the turkey is browned.
Remove the skillet from the oven and use a spoon to create three small wells in the vegetable and turkey mixture.
Carefully crack one egg into each well.
Return the skillet to the oven and bake for 6 to 8 minutes, or until the egg whites are opaque and the yolks are still soft and jammy.