This smoky, colorful skillet is the kind of one-pan meal that makes a weeknight feel like you actually have your life together. Caramelized sweet potato cubes, seasoned ground turkey, tender red bell pepper, and wilted baby spinach all come together under a bold blanket of smoked paprika and cumin — then four eggs are nestled right into the hash and cooked until the whites are just set. Every single ingredient is clean and compliant, so there's no label-reading stress or ingredient swaps required. The avocado oil does double duty here, giving the sweet potatoes a gorgeous golden crust and keeping everything moving in the pan without any off-limits fats. Scallion greens stand in for the white and light green parts, which is a smart move for anyone keeping a close eye on what goes into the skillet. A pinch of cayenne is optional, but it adds a gentle heat that plays beautifully against the natural sweetness of the potato. Serves four straight from the pan, and a handful of fresh parsley on top makes it look like you put in way more effort than you did.
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Heat 2 tbsp of the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring only every 2–3 minutes, until golden on the outside and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
Reduce the heat to medium. Add the ground turkey to the same skillet and cook, breaking it into small pieces with a spatula, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 6–7 minutes. Transfer the cooked turkey to the plate with the sweet potatoes.
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