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TOMATO AND TURKEY BAKED EGGS

INGREDIENTS:

  • Tomato Sauce
  • 1 tablespoons olive oil
  • 2 Onions, chopped
  • 3 cloves Garlic
  • 28 ounces canned Diced Tomatoes
  • 28 ounces canned Crushed Tomatoes
  • 1 tablespoon thyme, chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 lb DAKOTA PROVISIONS 44 Ground Turkey 3⁄4 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 2 cups fresh baby spinach
  • 6 eggs

Everyone gathers around this tomato and turkey baked eggs because it’s a crowd pleaser, a centerpiece and a new hangover cure.

DIRECTIONS:

In a large saucepan, heat olive oil. Add onions and garlic, saute until translucent about 7 minutes. Add the thyme, pepper flakes, salt, pepper, and canned tomatoes. Bring to a simmer. Cook until thickened, about 25 – 30 minutes. Finish with vinegar.

While the sauce is thickening, brown the turkey meat over medium heat, until cooked through. About 10 minutes. Add the spinach and stir until wilted. Add the meat mixture to the tomato sauce. Pour into a 12 inch cast iron skillet. Bring to a simmer. Using a wooden spoon, create 6 wells and crack the eggs into the wells, continue to cook until the whites are set and the yellow is still runny, about 10 – 15 minutes. Serve immediately with bread and maybe a bit of hair of the dog.

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