Ingredients:

  • 1 cup (160g) fresh pineapple, finely diced
  • 1/4 cup (40g) red onion, minced
  • 2 tbsp (8g) fresh cilantro, chopped
  • 1 tbsp (15ml) lime juice
  • 1 small jalapeño, seeded and minced
  • 1/4 tsp (1.5g) salt
  • 6 oz (170g) smoked turkey breast, diced into small cubes
  • 3 large eggs, room temperature
  • 1 tbsp (15ml) olive oil
  • 1/2 cup (120ml) low-sodium chicken broth

Instructions:

  1. In a small mixing bowl, combine 1 cup (160g) diced pineapple, 1/4 cup (40g) minced red onion, 2 tbsp (8g) chopped cilantro, 1 tbsp (15ml) lime juice, 1 minced jalapeño, and 1/4 tsp (1.5g) salt; stir gently and set aside.
  2. Heat 1 tbsp (15ml) olive oil in a 10-inch non-stick skillet over medium heat; add 6 oz (170g) diced smoked turkey and sauté for 2–3 minutes until the edges are lightly browned.
  3. Stir the prepared pineapple salsa and 1/2 cup (120ml) low-sodium chicken broth into the skillet and bring the mixture to a gentle simmer.
  4. Crack 3 large eggs individually into small ramekins, then gently slide them into the simmering salsa, spacing them evenly.
  5. Cover the pan with a lid and cook for 3–4 minutes until the egg whites are opaque and fully set, but the yolks still feel soft to a light touch.