Aegean Sunrise Savory Bowls
Start your day with a burst of Mediterranean flavor! These Aegean Sunrise Savory Bowls feature seasoned lean ground turkey, crispy roasted potato shreds, and fluffy feta-kissed scrambled eggs for a satisfying, high-protein meal perfect for breakfast, brunch, or even a light dinner.
Ingredients
For the Roasted Potato Shreds:
- 16 oz 450g refrigerated shredded hash brown potatoes (ensure thawed if using frozen)
- 2.5 tsp olive oil
- 3/8 tsp kosher salt
- 3/8 tsp garlic powder
- Freshly ground black pepper to taste
For the Mediterranean Seasoned Turkey:
- 12 oz 340g very lean ground turkey (e.g., 99% fat-free for nutrition calculation, or 93/7)
- 1.5 tbsp taco seasoning see recipe below for a quick homemade version
- 6 oz 170g tomato sauce
- 6 tbsp water
- Olive oil or avocado oil cooking spray
- Small pinch of kosher salt and black pepper for initial browning
- Optional: 1/4 tsp red pepper flakes
For the Fluffy Feta Eggs:
- 8 large eggs
- 2 tbsp crumbled feta cheese
- Pinch of kosher salt
- Pinch of black pepper
- Olive oil or avocado oil cooking spray
- Quick Homemade Taco Seasoning Yields approx. 1.5 tbsp:
- 1.5 tsp chili powder
- 3/4 tsp ground cumin
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp kosher salt
- 3/8 tsp dried oregano
- 3/8 tsp smoked paprika
- Combine all taco seasoning spices in a small bowl. This makes enough for this recipe.
- For Assembly & Suggested Garnishes Optional:
- Additional crumbled feta cheese to taste
- Fresh parsley or dill chopped
- Kalamata olives pitted and halved
- Sliced cucumber or tomato
- A dollop of plain Greek yogurt or tzatziki
Instructions
Roast the Potato Shreds:
- Position an oven rack in the center and preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly spray it with cooking spray. For the crispiest potatoes, use two baking sheets if necessary to avoid overcrowding.
- In a medium mixing bowl, combine the shredded hash brown potatoes, olive oil, 3/8 tsp kosher salt, 3/8 tsp garlic powder, and a few grinds of black pepper. Toss well to ensure the potatoes are evenly coated.
- Spread the seasoned potato shreds in a single, even layer onto the prepared baking sheet(s).
- Bake for 25-30 minutes, rotating the pan(s) halfway through, until the potatoes are golden brown and crispy, especially on the underside. Remove from oven and set aside.
Prepare the Mediterranean Seasoned Turkey:
- While the potatoes are roasting, heat a large skillet over medium-high heat. Lightly coat the skillet with cooking spray.
- Add the ground turkey to the hot skillet. Season it with a small pinch of kosher salt and black pepper. Use a spatula to break the turkey into crumbles as it cooks.
- Once the turkey is browned and cooked through (no pink remaining), stir in the 1.5 tbsp of taco seasoning (and the optional red pepper flakes, if using). Cook for about 1 minute more, stirring constantly, to allow the spices to toast and become fragrant.
- Pour in the tomato sauce and water. Stir everything together well. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes, allowing the sauce to meld with the turkey and slightly thicken.
Cook the Fluffy Feta Eggs:
- In a separate bowl, crack the 8 large eggs. Add the 2 tablespoons of crumbled feta cheese, a pinch of kosher salt, and a pinch of black pepper. Whisk vigorously until the mixture is well combined and slightly frothy.
- Heat a large non-stick skillet over medium heat. Generously spray it with cooking spray.
- Once the skillet is warm, reduce the heat to low. Gently pour the egg-feta mixture into the pan.
- Using a rubber spatula, slowly push the cooked portions of egg from the edges of the pan toward the center, tilting the pan so that uncooked egg can flow to the empty spaces. Continue this gentle pushing and folding motion until the eggs are softly set and cooked to your preferred doneness, typically 3-5 minutes. Avoid over-stirring for larger, fluffier curds.
Assemble the Aegean Sunrise Savory Bowls:
- Divide the roasted potato shreds among four bowls, using approximately 1/2 cup per bowl.
- Top the potatoes in each bowl with a generous 1/2 cup of the Mediterranean seasoned turkey.
- Finish each bowl with about 1/2 cup of the fluffy feta eggs (which is about two eggs' worth per serving).
- If desired, garnish with additional crumbled feta cheese and any of the suggested Mediterranean-inspired toppings like fresh herbs, olives, cucumber, or Greek yogurt.
- Serve immediately and enjoy!
Notes
- Refrigerator: Store cooled leftovers in airtight containers in the refrigerator for up to 4 days.
- Freezer: Ensure all components are completely cooled before transferring to freezer-safe containers. Omit fresh garnishes if freezing. These bowls can be frozen for up to 2-3 months.
- Reheating: Microwave individual servings in 30-second intervals, stirring between each, until thoroughly heated. If reheating from frozen, use a defrost setting for 1-2 minutes, then continue heating in 30-second intervals, stirring each time, until warmed through.
- Calories: ~385 kcal
- Protein: ~35 g
- Fat: ~16 g
- Carbohydrates: ~26 g
- Fiber: ~3 g
- Sugar: ~3 g