Discovered in the back of “It Starts with Food” was the inspiration for this gem of a recipe :
I have fallen in love with this recipe, and it works great as dinner, or really anytime of the day. We made enough so that we had enough for me to have leftovers for breakfast, and both of us were able to pack a lunch. Obviously it’s best with fresh poached eggs on top, but it still is pretty darn good re-heated as well.
- 1 red pepper/1 yellow pepper – cut into chunks
- 4 medium sized yams (you can use sweet potatoes as well) – chopped into small bite-size chunks
- 1 package ground turkey
- 1 small onion – diced
- eggs – we did 2 per person
- coconut oil
The recipe called for sweet potatoes and green peppers only, but I used yams and red/yellow peppers instead.
I heated up a spoonful of coconut oil in a skillet, and started cooking the yams. I placed a lid on my skillet to steam them, and turned the heat to medium, stirring them up occasionally.
Once they started to soften, I put another spoonful of coconut oil in a clean skillet, and added my diced up onion. Once the onion is a bit soft, I add the ground turkey (I buy mine at Fred Meyer), and crumble it as I add it to the pan. I turn the heat down to medium and let the meat cook.
When the yams are more than halfway cooked, I added the red and yellow peppers to their pan.
After everything is cooked, I combine everything in the bigger of the 2 pans (you may need to drain the extra liquids first).
I use an egg poacher pan, and after combining the pans, I use the already hot skillet to heat up my poacher pan. We poached 4 eggs total, 2 for each of us. Our poacher only takes about 2 minutes after cracking the eggs.
Then I add in the seasoning. Instead of measuring it out exactly, I put about 3-4 shakes of each paprika and cinnamon from their canister.
While the flavours are mingling, I turn the heat down to low, and then serve out a few scoops onto a plate.
Add the perfectly poached eggs, cut into them, so that the yolk runs over the pile.