Jalapeño Peppers (2)
Fresh Spinach (3 cups)
Cherry Tomatoes (1/2 cup)
Green Olives (1 cup)
between 7 quart-size Ziploc bags. Add the heaviest ingredients first and the lightest ones last. Store bags in the refrigerator until ready for use.
Extra-Virgin Olive Oil (2 Tbsp)
in a skillet over medium heat. Add contents of one bag into skillet and cook for 3 minutes, or until veggies are soft and onions are fragrant.
Turkey (to taste)
, if using. Create two holes in the center of the veggies and crack a
Large Eggs (14)
into each hole. Cover with a lid or baking sheet and let sit for 4-5 minutes, or until whites of eggs are cooked through.
Salt and Pepper (to taste)
evenly over top. Top with
Avocados (to taste)
Salsa (to taste)
(both optional) and serve warm. Repeat above steps every day for one week!