Cook the potatoes in steam or boil them, 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 the potatoes, spinach, turkey and half of the pumpkin seeds. Pour the mixture into cocottes or small greased baking dishes, make a well in the center and crack an egg on top of each portion. Bake at 180°C for 10-12 minutes until the egg is set but still soft. Serve with a sprinkle of pumpkin seeds and, if desired, ashwagandha dissolved in warm oil, added raw. You can replace the greens with spinach and the turkey with chicken.
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Cook the potatoes in steam or boil them, 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 the potatoes, spinach and turkey. Add half of the pumpkin seeds.
Pour the mixture into cocottes or a small greased baking dish and level it out.
Make a well in the center and crack an egg on top of each portion.
Bake at 180°C for 10-12 minutes until the egg is set but still soft.
Serve with a sprinkle of raw pumpkin seeds and, if you like, ashwagandha dissolved in a teaspoon of warm oil, added raw.
Cocotte or small baking dish
Pan
Bowl
Oven
You can replace the greens with spinach and the turkey with chicken.
Italia
