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Tomato & Turkey Baked Eggs

Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

2 to 4 servings



Three tablespoon Olive Oil

Two Onions, chopped

½ teaspoon pepper

Two tablespoons Balsamic Vinegar

One lb Dakota44 Ground Turkey

¾ teaspoon Salt

½ teaspoon Pepper

Two cups fresh Baby Spinach

Six eggs


In a large saucepan, heat the olive oil. Add onions and garlic, saute until translucent for about seven minutes. Add the thyme, pepper flakes, salt, pepper, and canned tomatoes. Then 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 six wells and crack the eggs into the wells; continue to cook until the whites set, and the yellow is still runny for about 10-15 minutes. Serve immediately with bread.

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