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Photo by: Joseph DeLeo
A quick use for leftover turkey, this meal can be prepared in less than 15 minutes and is great served with corn bread, over an English muffin or a bagel, or even wrapped in a tortilla. Gently sautéing the turkey with oil-toasted spices helps to seal in flavor and moisture, giving the turkey a pseudo-marinade effect. The addition of eggs not only binds the dish, but also provides for an underlying richness. If you don’t have leftover turkey, it’s excellent made with deli turkey or shredded rotisserie chicken.
Beat the eggs with 1 teaspoon of kosher salt and the ground peppercorns in a medium bowl and set aside.
Heat the oil with the garlic, curry leaves (if using), cumin seeds, mustard seeds, and chiles in a large skillet over medium-high heat until the cumin is fragrant and golden and the mustard seeds begin to pop, stirring often, for about 2 minutes. Add the onion, jalapeño, and 2 teaspoons of salt, and cook for 1 minute. Add the shredded turkey, cook for 1 minute, and then mix in the tomatoes. Reduce the heat to medium and cook until the tomatoes release their liquid, about 3 minutes, stirring occasionally.
Increase the heat to medium-high and pour in the eggs. Mix the eggs into the turkey and vegetables and cook until the eggs begin to set, stirring often, for 2 minutes. Mix in all but 2 tablespoons of the cilantro and cook for 30 seconds longer if you like soft eggs, or 1 minute longer if your prefer medium-cooked eggs. Transfer to a serving dish, sprinkle with the reserved cilantro, and serve.
Nutrients per serving (% daily value)
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