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1
Place sweet potatoes in a 2-quart microwave-safe casserole dish.
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2
Add 1/4 cup of water.
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3
Cover and microwave on high power for 3 minutes.
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4
Stir contents and rotate dish 180 degrees if your microwave does not have a built in turn table.
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5
Cook on high power for another 1 1/2 minutes.
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6
Set aside.
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7
Heat a 12-inch heavy nonstick skillet over medium heat.
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8
Add the canola oil and butter.
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9
Once the butter has stopped foaming, add the garlic, cumin, and chili powder and cook until the garlic is fragrant, about 30 seconds.
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10
Add the onion, beets, bell pepper, and celery.
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11
Cook for 2 minutes, or until crisp tender.
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12
Add the sweet potatoes and turkey and stir until well mixed.
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13
Cook until heated through, about 5 minutes.
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14
Remove from heat and season with salt and pepper, to taste.
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15
Top with shredded cheese and keep warm.
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16
Poach the eggs: Fill a 12-inch nonstick saute pan with 1 1/2 inches of water.
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17
Add the vinegar and bring to a simmer.
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18
Reduce heat until the bubbles just stop.
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19
Crack each egg into a small ramekin and then pour the eggs into the water.
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20
Gently simmer until the egg whites have set and turned opaque, about 2 to 3 minutes.
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21
Divide the flannel evenly among 4 plates.
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22
Top each plate with a poached egg and serve with hot sauce.
