Breakfast Taco Salad

1 lb. Ground Turkey or beef
2 tsp oil
1 clove of garlic, minced
1 tsp cumin
1/2 tsp cayenne pepper (or more!)
1 tsp paprika
1 tsp chili powder
1/3 cup water
1 tbsp butter
6 eggs, lightly beaten with 3 tbsp of water
salt
pepper

Tortilla Chips

Cheese, lettuce, sour cream and hot sauce for garnish.

1. Heat the oil in a large skillet, add the turkey and break it up into crumble with a wooden spoon, add the garlic and cook for about 5 minutes. When the turkey is nearly cooked, sprinkle the cumin, cayenne, paprika and chili powder over the meat, add the water, stir and cover with a lid for 10 minutes to let the spices develop an aroma.

2. In a medium skillet, heat the butter until it foams and subsides, then add the beaten eggs, salt and pepper and reduce the heat to low. Slowly cook the eggs, stirring occasionally until set to the consistency you like. I prefer my eggs a little on the soft side because I dig the silky texture, but feel free to cook them harder if you like.

3. Place a layer of tortilla chips on a plate, cover with a spoonful of the spicy turkey mixture. Divide the eggs into four portions and place one portion on top of the turkey. Sprinkle with cheese and lettuce, add a dollop of sour cream and a drizzle of hot sauce.

Serves 4