Steam or boil the potatoes, 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 potatoes, spinach, turkey, and half of the pumpkin seeds. Pour the mixture into greased cocottes or small baking dishes, create a cavity in the center, and crack an egg over each portion. Bake at 180°C for 10–12 minutes until the egg sets but remains soft. Serve with a sprinkle of pumpkin seeds and, if desired, ashwagandha dissolved in warm oil, added raw. You can substitute the greens with spinach and the turkey with chicken.
Steam or boil the potatoes, then roughly mash them.
Cook the greens and squeeze them well. Sauté them in a pan with a drizzle of oil, salt, and nutmeg.
In another pan, cook the turkey with a little oil, salt, and pepper until golden.
In a bowl, mix potatoes, greens, and turkey. Add half of the pumpkin seeds.
Pour the mixture into greased cocottes or a small baking dish and level it.
Make a cavity in the center and crack an egg over each portion.
Bake at 180°C for 10–12 minutes until the egg sets but remains soft.
Serve with a sprinkle of raw pumpkin seeds and, if desired, ashwagandha dissolved in a teaspoon of warm oil, added raw.
Cocotte or small baking dish
Pan
Bowl
Oven
You can substitute the greens with spinach and the turkey with chicken.
Italia
| Energy (kcal) | 91.95 |
| Carbohydrates (g) | 5.24 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 4.05 |
| of which Saturates (g) | 1.11 |
| Protein (g) | 8.77 |
| Fiber (g) | 0.95 |
| Sale (g) | 0.05 |
