1 package (20 ounces) BUTTERBALL® All Natural Ground Turkey
2-¼ teaspoons kosher salt, divided
1 teaspoon ground cumin
¼ teaspoon crushed red pepper
1 small yellow onion, chopped
2 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
¾ cup water
7 large eggs, room temperature
Torn baguette, to serve
Garish: chopped fresh parsley, crushed red pepper
Directions
In a large saucepan, heat oil over medium-high heat. Add turkey, 2 teaspoons salt, cumin, and red pepper; cook, stirring occasionally and using the back of a spoon to break up meat, until browned, about 8 minutes. Add onion and garlic; cook, stirring occasionally, until tender, about 2 minutes. Stir in tomatoes and ¾ cup water. Reduce heat to low; simmer until thickened, about 5 minutes.
Carefully crack eggs into pan; sprinkle with remaining ¼ teaspoon salt. Cover and cook until whites are set and yolks are still soft, 5 to 8 minutes. Garnish with parsley and red pepper, if desired. Serve with torn baguette.
Pro Tip: Using room temperature eggs is crucial. Cold eggs will lower the temperature of your sauce and affect your cooking time.
Ingredients
2 tablespoons olive oil
1 package (20 ounces) BUTTERBALL® All Natural Ground Turkey
