Podcast Recommendation: Planet Money: A Rose On Any Other Day (Providing insight into the global supply chain for roses leading up to Valentine’s Day and all the things that flower shop owners fear can (and do) go wrong)
Prep Time: 5 minutes | Cook Time: 15 minutes
- 1 tomato
- 1/4 cup fresh cilantro leaves, plus more for garnish
- 1/2 cup diced yellow onion
- 1 jalapeno pepper (seeded for a less spicy dish)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- ground black pepper, to taste
- 1/3 cup bell pepper, chopped
- 3 ounces ground turkey
- 1 tablespoon ghee or butter
- 2-3 six-inch tortillas (flour or corn)
- 2 large eggs
- 1/2 avocado, pitted, peeled and diced, for garnish
- 1/2 cup shredded Monterey Jack
- Sour cream or greek yogurt (optional for serving)
- In a food processor, combine the tomato, cilantro, onion, and jalapeno; puree until smooth. Transfer the sauce to a small saucepan. Cover and simmer over medium heat until slightly thickened, about 10 minutes then keep warm over low heat.
- Heat ghee or butter in large skillet over medium, cook the bell pepper for 3-5 minutes and then add ground turkey. Season ground turkey with cumin, garlic powder, garlic salt, and ground black pepper and cook for an additional 5 minutes or until the meat is cooked all the way through. Add bell pepper and meat to the saucepan and cover.
- Spray pan with vegetable oil. Place a tortilla in the pan over medium and cook until light golden but not crisp, about 45 seconds. Flip and cook for 45 seconds more. Transfer to an individual plate and top with shredded cheese. Cook the remaining tortillas, adding a bit more oil to the pan if necessary.
Crack both eggs into the skillet and cook, scrambling, about 2 minutes.
- Divide the eggs evenly among the tortillas and top with salsa/meat sauce.
- Sprinkle with desired amount of avocado, cheese, and additional cilantro.
- Top with a dollop of sour cream.
Recipe adapted from here.