Ingredients
- Leftovers
- 200 g turkey
- Fresh herbs (parsley, basil)
- Leftover bread
- Additional ingredients
- Olive oil
- 1 onion
- 1 bell pepper
- 1 can of diced tomatoes (400 g)
- 6 eggs
- 1 tsp cumin powder
- 1 tsp paprika powder
- ¼ tsp garlic powder
- Salt and pepper
Instructions
- Chop the onion. Wash and seed the bell pepper. Dice.
- Shred the cooked turkey using two forks.
- Heat a large pan with olive oil. When hot, sauté onion and the bell peppers for 5 minutes over medium-high heat.
- Pour the diced tomatoes with their juice into the pan. Season with cumin, paprika, garlic, salt and pepper. Stir in the shredded turkey. Simmer for 5 minutes over medium-high heat.
- Make dwells and crack the eggs in. Cover with a lid and cook for 5 – 8 minutes.
- Garnish with fresh herbs that you previously washed and chopped. Serve with some toasted leftover bread.
Recipe & Picture: Eloïse Jennes
