Trust me; the egg makes it.
I’m not one for following directions and especially not for exact measurements so when measuring the ingredients for this recipe I basically just eye balled it. Chop what you think you will eat or double that and have left overs like I did (I am going to have a super delish omelet tomorrow morning!)
Here’s your teaser (the finished product):
- Green and Orange Bell Peppers
- Large Brown Eggs
- Sharp white Cheddar
- Lean ground turkey
- Red onion
- Italian Herbs (I used the kind in a tube because they taste fresh and are oh so easy!)
- Red Pepper (spice it up as much as you would like!)
- Baby bella mushrooms
- Shitaki mushrooms
Chop up appropriate amount of onion, peppers, and mushrooms:
Sautee veggies and turkey:
I started with the veggies to get them nice and tender and after about 2-3 minutes added in the turkey - once the turkey was mostly cooked I added in all of the spices and herbs and cooked for about 2 more minutes.
While your veggies and turkey are cooking scoop the insides out of a tomato - remember to only scoop out the middle and leave some of the juice yummy tomato!
Place your tomato in a glass pie pan and fill with the goodies….
Top the tomato with thin slices of the white cheddar:
Cover with foil and bake at 350 degrees for approx 12 minutes then take the foil off and bake for an additional 5-7 minutes:
While your tomato is in the oven bring some water to an almost boil in a saucepan and drop in an egg - there is an art to this part that I have not yet mastered but cook the egg until it is still a little soft in the middle then take it out and set it on a paper towel and pat dry (for info on how to poach an egg look here http://smittenkitchen.com/2008/08/how-to-poach-an-egg-smitten-kitchen-style/):
(I overcooked mine a little - it was still amazing, just not as runny as I would have liked)
Now take your tomato out of the oven, set it on plate, and top with the poached egg: