I'm one of those people who thrives on following rules. In those rare moments when I have a stroke of culinary genius---or, just the ability to adapt or add to a recipe I have already used, I become giddy. This egg skillet is one of those moments. I used no recipe here--yay me!
Mesquite Turkey Skillet
Serves 6, 1 egg each, or 3, 2 eggs each, or 2--3 eggs each! :-)
4 thin slices mesquite smoked turkey breast (deli lunchmeat)
6 eggs
2 large vine tomatoes, chopped
1 small jalapeño, diced (keep seeds if you like it spicy)
1/2 cup chopped green onions
1/2 cup chopped onion
2 cloves garlic, minced
1 T dried parsley
1 medium baking potato, peeled and diced small
2 slices deli mozzarella cheese, torn into pieces
Salt and black pepper to taste
Sprinkle of Emeril's Bayou Blast (or your favorite cajun seasoning, ~1 tspn)
Sprinkle of smoked paprika
2 T plus 1 T olive oil
- Heat 2 T olive oil in ovenproof skillet on medium-high heat. Add garlic, potato, onion, and green onion. Cook 5 minutes, stirring frequently.
- Add seasonings, stir. Add turkey and jalapeño. Cook 2 minutes more. Make well in center of mixture and 1 more T olive oil. Throw in tomatoes and cook 5 more minutes. Turn off heat.
- Crack eggs on top of skillet mix (think sunny-side up eggs). Sprinkle with black pepper.
- Place in oven for 5-7 minutes, or until the whites of the eggs are set (no longer clear or jiggly) and not runny-looking.
- Feast or share and above all else, enjoy! :-)
