Harvest Breakfast Tostada

Preheat oven to 425°F.

In large skillet set over medium-high heat, add 4 tsp oil. Add turkey, salt and pepper; cook, stirring and breaking up turkey, for 3 to 5 minutes or until just starting to brown. Add garlic, jalapeño, red pepper, Brussels sprouts, tomatoes, turnip, onion, chili powder, cumin, paprika and oregano. Cook, stirring occasionally, for 2 to 3 minutes or until vegetables are softened and fragrant. Stir in broth. Cover and cook, stirring occasionally, for 6 to 8 minutes or until turkey is cooked through, vegetables are tender and sauce has thickened.

Meanwhile, brush both sides of tortillas with remaining oil. Arrange tortillas on baking sheets and bake, flipping halfway, for 15 to 20 minutes or until crispy.

Top each tortilla evenly with turkey mixture and a poached egg. Sprinkle evenly with feta and cilantro. Serve with lime wedges.

Tips: Serve with hot sauce, guacamole and salsa if desired.
To poach eggs, fill a large saucepan with enough water to reach 3 inches up sides of saucepan; stir in 2 tbsp white vinegar and bring to a simmer over medium heat. Vigorously stir water to create a vortex. Crack 1 egg into small dish; holding dish just above simmering water, slip egg into water. Quickly repeat with remaining eggs. Reduce heat to medium-low. Cook eggs in barely simmering water for 3 to 4 minutes or until whites are set and yolks are cooked as desired. Using slotted spoon, transfer eggs to paper towel–lined plate to drain.

Alternatively, substitute poached eggs with fried eggs.