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Preheat your oven to 425°F.
Cut potatoes into a small/medium dice. Roast with ½ tbsp oil for 20 minutes. Flip half way. Cook until you get optimal browning.
Cut the pepper and onion into a small dice. Add ½ Tbsp of olive oil in a skillet and add the pepper and onion. Cook until translucent and add the ground turkey. Cook until browned.
Once the turkey has cooked, stir in tomato paste, Worcestershire sauce, Dijon mustard, ketchup, onion powder, red pepper flakes, and salt and pepper.
Place 10 eggs in a pot of water and bring to a boil. Once boiling, turn off the heat and cover for 12 minutes. Rinse with cold water and peel.
This recipe makes 5 servings. Divide your ingredients evenly 5 ways.