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Healthy Taco Skillet

A super fast and veggie-packed weeknight meal made with ground turkey, cherry tomatoes, spinach, spices, and soft eggs! Clean-eating done right!
Course Main Course
Cuisine Healthy Food
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 326kcal
Author Stephanie Simmons


  • 1 lb ground turkey or ground beef
  • 2 tbsp olive oil
  • 1/4 of a yellow onion, diced
  • 1 tsp minced garlic or 1 clove, minced
  • 1/2 tsp salt
  • 1/4 tsp of black pepper
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 2 1/2 cups fresh spinach
  • 1 1/2 cups cherry tomatoes
  • 4 eggs
  • avocado
  • green onion


  • Prep: Preheat the oven to 400 degrees. 
    Heat the oil in a large cast iron skillet (I used my 12-inch skillet) over medium-high heat. Add the onion, garlic, and turkey and cook, stirring occasionally and breaking up the large pieces with your spatula, until the onions are translucent, and the meat is done. Add the spices, and stir to combine. 
    Add the tomatoes and spinach. Cook, stirring, until the spinach is just wilted. Make 4 indentations in the mixture, and crack one egg into each of these holes. 
  • Bake: Transfer the skillet to the oven, and bake for 10-12 minutes, or until the tomatoes look blistered and the eggs are set. 
    Top with avocado and green onions. 
  • Store: Leftovers can be stored in an airtight container in the fridge for 2 days. I think the eggs would get weird after that - but we usually eat this all within 2 days anyways. 


Calories: 326kcal