Turkey Picadillo with Sunny-Side Up Egg

Turkey Picadillo with Sunny-Side Up Egg

I dunno about you guys, but I'm always on the look-out for new recipes. I get so bored cooking the same stuff over and over. But once I start planning my family's dinners for the week, I quickly realize how time-consuming and frustrating it can be to come up with a week's worth of meals.

I'm always reminding myself that there are so many recipes out there to try— why get stuck cooking the same old meals? Yet, I still find myself coming back to a few favorite recipes time after time. My husband calls them the "keepers". Picadillo is one of those dishes.  I've had the pleasure to cook this dish quite often and it comes in quite handy when I'm all out of ideas.

This past Labor Day weekend we had some friends over and I served this turkey picadillo for dinner. It was the bomb! I prefer to use turkey instead of beef for this recipe— because let's face it, it's just healthier for you. I also like to add turkey andouille sausage, which gives the dish a nice smokiness. All-in-all, this dish is a total crowd-pleaser and tastes even better the next day. You can have it without the sunny-side up egg, of course, but I highly recommend it. Enjoy!

Turkey Picadillo with Sunny-Side Up Egg

ingredients :

1-2 tablespoons of olive oil

1/4 cup pimiento stuffed manzanilla olives, sliced

3 garlic cloves, minced

1/2 red bell pepper, diced small

1/2 green pepper, finely diced

1 small yellow onion, finely chopped

1 lb ground turkey

4 oz turkey andouille sausage, casing removed diced small

1 tablespoon capers

1 bay leaf

1 teaspoon cumin

1/4 teaspoon cinnamon

a pinch of cloves

a pinch of nutmeg

8 oz crushed tomatoes

1 tablespoon tomato paste

1/2 cup dry white wine

1 1/2 tablespoons of red wine vinegar

8 oz black beans, rinsed and drained

salt and pepper to taste

1 sunny-side up egg

brown rice

make it :

Heat the olive oil in a large clad iron pan or non-stick frying pan over medium-high heat. Add the onion, red and green peppers, and turkey andouille. Cook until everything starts to soften, about 10 minutes, breaking up the turkey andouille.

Add the ground turkey and garlic and allow the turkey to brown, crumbling the meat as it cooks.

Add tomatoes, tomato paste, white wine, black beans, cumin, cinnamon, nutmeg, cloves, olives, capers, bay leaf, red wine vinegar and stir to combine. Lower the heat and simmer for about 20-30 minutes. Season with salt and pepper. Top with a sunny-side up egg.

Serve with brown rice.