1.) Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, bell pepper, garlic, smoked paprika, fennel seed, salt, and pepper. Use a spoon or spatula to break up the turkey as it cooks. Cook the ground turkey until it is no longer pink, about 10 to 15 minutes.

2.) Although ground turkey is lean, it can still release some fat during cooking. If there is a significant amount of fat in the skillet, carefully tilt the skillet and use a spoon to remove the excess fat. Alternatively, you can soak up the excess fat with a paper towel or turn up the heat and stir-fry until the juices evaporate.

3.) Next, add the fresh spinach and basil to the skillet. Stir and cook until the spinach has wilted. Once wilted, turn off the heat and set aside while you prepare the eggs.

4.) For sunny-side-up eggs, heat olive oil in a separate non-stick skillet over medium-low heat. The heat should be gentle; avoid overheating the pan. Crack the egg directly into the skillet, being careful not to break the yolk. Cook the egg undisturbed until the whites are set and the yolk is still runny, which should take about 3 to 5 minutes. Season with salt and pepper.

5.) To assemble your protein bowl, start with the ground turkey on the bottom, place the sunny-side-up eggs on top, and finish with sliced avocado. Optionally, garnish with fresh basil.