Skillet Baked Eggs with Ground Turkey
with Italian house salad
Bake eggs in a quick red sauce made with ground turkey and vegetables for a protein-rich dinner that is filling and flavorful. Toss together an Italian-style side salad while the eggs are baking.
Ingredients
- Cucumber, medium - 1 , cubed
- Tomatoes, medium - 1 , chopped
- Balsamic vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 tsp
- Oil, olive - 3 Tbsp
- Salad greens - 4 oz
- Ground turkey - 1/2 lb
- Fennel seeds - 1/2 tsp
- Garlic - 1 cloves , crushed
- Red pepper flakes - 1/8 tsp
- Sweetener of choice - 1/2 tsp
- Crushed tomatoes (14 oz / 397 g) - 1 can
- Onion - 1 , diced
- Bell peppers, green - 1 , diced
- Mushrooms, any button (look for pre-sliced to save time) - 6 oz , sliced
- Oil, cooking - 1 Tbsp
- Eggs - 6
Prep
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Ground turkey - Season with fennel seeds and some salt and pepper. (Can be done 1 day ahead)
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Sauce - Mix together crushed garlic, red pepper flakes, sweetener and crushed tomatoes with a dash of salt and black pepper. (Can be done up to 3 days ahead)
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Onions / Bell peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
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Cucumber / Tomatoes - Prep as directed.
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Make
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Preheat oven to 375F / 163C degrees.
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Heat a skillet over medium-high heat. Add cooking oil and then onions with a dash of salt. Saute until softened, ~3 minutes. Next add in ground turkey, mushrooms, green peppers and sauce. Saute for another 3 minutes, breaking up turkey with a wooden spoon.
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Make 6 indentations, and then crack an egg into each one. Bake in the oven for 10 to 12 minutes until the whites are set and but the yolks are still a bit runny.
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While skillet is baking, whisk together balsamic vinegar, mustard and olive oil. Season to taste with some salt and pepper.
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When eggs are done, toss vinaigrette with greens, cucumbers and tomatoes. Serve skillet eggs hot with side salad!
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