1/2 lb cubed cooked turkey breast
4 medium russet potatoes, cubed
1 large cauliflower, cut into florets
1 onion, sliced into half-moons
1-3 tablespoons shichimi togarashi (Japanese 7-spice)
Heat some oil in a large pan. Add the potatoes, onion and cauliflower. Saute until the mixture until the onion is browned, and the potatoes and cauliflower are nearly fork-tender. Add the turkey breast and shichimi togarashi, cook until warmed through. Meanwhile, fry the eggs, sprinkling them with additional shichimi togarashi directly after cracking the egg into the pan.
Note: This works well with leftover plain, roasted cauliflower and or potatoes. Just brown the onions and add the cauliflower and/or potatoes with the turkey and heat through.