Step 1

Place 10 eggs in to a sauce pot and cover with water and a splash or two of vinegar.

Step 2

Bring to a boil and cover with a tight fitting lid. Remove from the heat and set a timer for 12 minutes.

Step 3

Drain the water and rinse with cold water to stop the cooking. Peel the eggs and cut them in half.

Step 4

Preheat your oven to 425°F.

Step 5

Wash and cut your potatoes, peppers, and onion into a small dice. Toss in a bowl with olive oil, salt, and pepper until everything has been coated evenly.

Step 6

Spread out on a sheet pan or two and bake for 10-12 minutes, remove from the oven and flip. Return to the oven for another 8-10 minutes or until proper browning is achieved.

Step 7

Heat some olive oil over medium high heat. Add in the turkey and cook until it has browned and any remaining water has been boiled off.

Step 8

Add in the tomato paste, ketchup, mustard, and water. Stir to incorporate. Allow it to cook for a few minutes so that the flavors can come together.

Step 9

Season with salt and pepper to taste.

Step 10

This recipe makes 5 servings. Divide your ingredients evenly between your 5 containers. Add a ½ slices of pepper jack cheese to the top of the turkey mixture.