Cook the potatoes in steam or boil them, then roughly mash them. Cook the greens and squeeze them well. Sauté them in a pan with a drizzle of oil, salt and nutmeg. Cook the turkey with a little oil, salt and pepper until golden. Mix the potatoes, spinach, turkey and half of the pumpkin seeds. Pour the mixture into cocottes or small greased baking dishes, make a well in the center and crack an egg on top of each portion. Bake at 180°C for 10-12 minutes until the egg is set but still soft. Serve with a sprinkle of pumpkin seeds and, if desired, ashwagandha dissolved in warm oil, added raw. You can replace the greens with spinach and the turkey with chicken.
Step 1 of 8: Cook the potatoes in steam or boil them, then roughly mash them.
Step 2 of 8: Cook the greens and squeeze them well. Sauté them in a pan with a drizzle of oil, salt and nutmeg.
Step 3 of 8: In another pan, cook the turkey with a little oil, salt and pepper until golden.
Step 4 of 8: In a bowl, mix the potatoes, spinach and turkey. Add half of the pumpkin seeds.
Step 5 of 8: Pour the mixture into cocottes or a small greased baking dish and level it out.
Step 6 of 8: Make a well in the center and crack an egg on top of each portion.
Bake at 180°C for 10-12 minutes until the egg is set but still soft.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Allergens detected: Eggs
Step 8 of 8: Serve with a sprinkle of raw pumpkin seeds and, if you like, ashwagandha dissolved in a teaspoon of warm oil, added raw.
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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