Autumnal Turkey and Mushroom Skillet with White Beans and Egg
A hearty skillet with turkey mince, Hokkaido pumpkin, mushrooms and white beans, cooked directly in the pan and served with set eggs and feta. It is high in protein, filling, and its autumn flavours suit the cooler season well.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 300 g Turkey mince
- 300 g Hokkaido pumpkin
- 200 g Mushrooms
- 1 pc Onion
- 1 pc Garlic clove
- 1 can White beans (tin, drained)
- 200 ml Vegetable stock
- 2 pc Eggs
- 50 g Feta
- 1 tbsp Olive oil
- 1 tsp Thyme (dried)
- 1 tsp Sweet paprika powder
- Salt and pepper
- 0.5 bunch Parsley
Method
- Peel and dice the onion, finely chop the garlic. Remove the seeds from the pumpkin and cut it into small cubes, clean the mushrooms and quarter them.
- Heat the olive oil in a large pan and fry the turkey mince in it until crumbly and nicely browned. Season with salt and pepper and remove from the pan.
- In the remaining fat, sweat the onion and garlic until translucent, then add the pumpkin and mushrooms and fry for about 5 minutes.
- Return the mince to the pan, season with paprika powder and thyme, stir in the drained beans and deglaze with the vegetable stock. Simmer over medium heat for about 10 minutes until the pumpkin is soft.
- Press two wells into the pan, add the eggs, cover with a lid and let them set until the egg whites are firm.
- Crumble the feta roughly over the top, finely chop the parsley and sprinkle it over. Serve straight from the pan.