Instructions

1. Tomato sauce: Crush the tomatoes in a food processor with a couple pulses, you can also do this in a blender or with your hands but the result will be a bit more rustic. Simmer the tomatoes and salt in a saucepan for 45 minutes until the water reduces a sauce forms. Adjust the salt to taste.
2. Turkey filling: Heat the oil in a medium skillet over medium-high heat. Add the onion and sauté for 5 minutes or until the onion is translucent. Add the bell pepper and sauté for 5 more minutes. Add the turkey, stir to combine, season with salt to taste. Reduce to a simmer, cover and cook for 15 minutes, until the turkey gets a nice stewed look. Remove the cover and let the juices evaporate the juices a little bit if necessary. This is a good time to adjust the seasoning if you think it needs more salt to your taste. Let the filling rest while you make the dough. You can make this in advance and the flavors will improve with time.
3. Masa: Combine masarepa and salt in a medium bowl. Make a well in the center and add 2 cups warm water. Using your hands, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate. Add the egg yolk and knead the dough a few times in the bowl, then divide into 8 pieces. Roll each piece into a ball, then gently open a hole and fill with the turkey. Close the gap by reshaping into a ball with your hands. Set aside on a tray until you form them all. Boil the masa balls in salted water for 15 minutes.
4. Finishing and Serving Shakshuka Style: • Preheat the oven to 375 F.• Prepare 4 mini skillets with a teaspoon of neutral oil and heat in the oven. When your masa balls are ready and the skillets are hot, pour ¼ cup of tomato sauce on each one, crack open 1 egg per skillet and two masa balls in each and cover with tomato sauce. • Put the skillets back in the oven until the eggs are cooked — this should take about 5-10 mins but will depend on your oven so you have to be on top. • Remove skillets from the oven, top with a squeeze of sour cream, salt, pepper, and hot chili powder. Top the masa balls with crushed sweet platanitos for a nice crunch and the herbs of your preference for color.