Prep Time: 20 min Ingredients: (3 servings) 1 1/2 tsp. Coconut Oil 1 lb. 93% Lean Ground Turkey 1 Yellow Bell Pepper 2 Zucchini (large, finely diced) 1 cup Organic Salsa 1 cup Baby Spinach 3 Eggs Sea Salt & Black Pepper (to taste) Directions: Heat the coconut oil in a skillet over medium heat. Add turkey, breaking up any chunks. Once the turkey begins to brown, add the zucchini and yellow pepper. Sauté until the vegetables have softened (about 5 minutes) Add the salsa to the skillet and stir to combine. Add in spinach and stir until it’s wilted. Once wilted, press down with a spoon to create 3 little "pockets" for the eggs in your skillet. Crack one egg into each pocket. Cover the skillet with a lid and cook until the eggs have reached your desired temperature. (3-5 minutes) Season with salt and pepper. Enjoy.