For those who are tired of banal morning cereals, boring omelets and boring yoghurts, we offer a completely new culinary idea. This Mexican egg casserole with turkey, vegetables and salsa will change your understanding of breakfast and give you a fresh look at your morning meal.
- Bulb1 PC.
- Bell pepper 2 pcs.
- Turkey fillet 450 g
- Potatoes2 pcs.
- Eggs 12 pcs.
- Coconut milk 65 ml
- Salt ½ tsp
- Chilli1 tsp
- Caraway½ tsp
- Salsa150 g
- Coconut oil 2 tbsp. l.
- Fresh cilantro, arugula and avocado for decoration
You need to start cooking by boiling the turkey. To do this, pour water into a small saucepan, put it on the stove and turn on the fire.
As soon as the water boils, throw the turkey into it and boil it over medium heat for 30-40 minutes. Then transfer the turkey to a plate and put to cool.
All vegetables for the dish must be washed well under water, dried and chopped. Cut potatoes into slices, onions and bell peppers into small cubes.
Take out a frying pan, sprinkle it with coconut oil and toss potato rings into it. Sprinkle potatoes with salt and fry until tender.
While the potatoes are fried, pour a little coconut oil into another pan, and then pour the chopped onions and peppers. Fry vegetables for 2-3 minutes.
Break eggs into a large bowl. Add coconut milk, chili peppers, cumin and salt to them. Mix everything well with a whisk or using a mixer.
Spread the fried potato rings in a uniform layer into the mold, spread the turkey pieces and onion with bell pepper on top of it. Lay a layer of salsa evenly on top of the whole composition and cover it all with beaten eggs with coconut milk.
Place the dish in an oven preheated to 220˚C and bake for 30 minutes, until the center of the casserole acquires a stable structure.
Allow the casserole to cool for at least 5 minutes before slicing into portions. Garnish with finely chopped cilantro, avocado slices and arugula.