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Skillet Baked Eggs with Ground Turkey
with Italian house salad

Active: 35 min Total: 35 min
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.
Tags

Ingredients

Metric
Servings:
4
Italian House Salad:
  • 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
Skillet Baked Eggs with Ground Turkey:
  • 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

Nutrition Facts

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Prep

  1. Ground turkey - Season with fennel seeds and some salt and pepper. (Can be done 1 day ahead)
  2. 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)
  3. Onions / Bell peppers / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  4. Cucumber / Tomatoes - Prep as directed.

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Make

  1. Preheat oven to 375F / 163C degrees.
  2. 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.
  3. 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.
  4. While skillet is baking, whisk together balsamic vinegar, mustard and olive oil. Season to taste with some salt and pepper.
  5. When eggs are done, toss vinaigrette with greens, cucumbers and tomatoes. Serve skillet eggs hot with side salad!

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Reviews

Ratings

Original (56)
Gluten-free (1)
Paleo (6)
Vegetarian (1)

26 reviews

Like others have said, this was a bit soggy but I made it twice and just baked the base a bit longer second time. We used tinned mushrooms as there were no fresh available, and they actually worked really well on this - I dried them on kitchen paper first. Overall quite tasty, you just have to be mindful of the moisture when cooking.

By: Becki
Posted: Feb 03, 2018
Diet: Original
0 Helpful

Somehow ours got really soggy - there was tomato-y liquid all over the sheet pan when we pulled it out. It was still delicious though, just not entirely sure what we did wrong. Too much sauce maybe?

By: Jenna
Posted: Feb 10, 2017
Diet: Original
0 Helpful

We also added green olives.

By: cody
Posted: Jan 06, 2017
Diet: Original
0 Helpful

Husband made this. It was good!

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

Forgot to prebake the crusts. Then had two pizzas in the oven at once... the one on top was soggy, the one on bottom was perfectly crisp!

By: Marshall
Posted: Dec 04, 2016
Diet: Original
0 Helpful

Might need to cook the mushrooms first. Need more testing.

By: Carolyn
Posted: Nov 29, 2016
Diet: Original
0 Helpful